Step 1: Prepare the “No-Cook” Sauce
This is the most important step for developing flavor. In a large serving bowl (the one you’ll serve the pasta in), combine the halved cherry tomatoes, the finely minced garlic, the ½ cup of extra virgin olive oil, 1 teaspoon of fine sea salt, the freshly ground black pepper, and the optional red pepper flakes. Stir everything together gently. The goal is to let these ingredients marinate and get to know each other while you cook the pasta. The salt will begin to draw out the delicious juices from the tomatoes, creating the base of your light, fresh sauce. Set this bowl aside at room temperature.

Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil. Be generous with the salt! You want the water to taste like a seasoned soup (a general rule is about 1 to 2 tablespoons of salt per gallon of water). Salting the water seasons the pasta from the inside out and is a critical step for a flavorful final dish. Add your chosen pasta to the boiling water and cook according to the package directions for al dente. An al dente texture (firm to the bite) is crucial here, as the pasta will continue to soften slightly when tossed with the warm sauce.

Step 3: Reserve Pasta Water
Just before you drain the pasta, use a mug or a heatproof measuring cup to reserve about 1 cup of the starchy pasta water. This cloudy, starchy liquid is liquid gold in Italian cooking. It helps to emulsify the olive oil and tomato juices, creating a smoother, silkier sauce that clings perfectly to the pasta.

Step 4: Combine and Emulsify
Drain the pasta well in a colander. Immediately add the hot, drained pasta directly to the large serving bowl with the marinating tomato and garlic mixture. Do not rinse the pasta! The starches on its surface are essential for helping the sauce adhere. Toss everything together vigorously for about a minute. The heat from the pasta will slightly warm the tomatoes, release the pungent aroma of the garlic, and begin to meld all the flavors.

Step 5: Finish the Dish
Now, add the fresh mozzarella pieces and most of the chopped fresh basil (save a little for garnish) to the bowl. Gently toss to combine. You don’t want to toss too aggressively at this stage, as the goal is to just warm the mozzarella through so it becomes slightly soft and melty, not completely melted into strings. If the pasta seems a bit dry, add a splash (a few tablespoons at a time) of the reserved pasta water and toss until it reaches your desired consistency.

Step 6: Serve Immediately
Divide the pasta among serving bowls. Garnish with the remaining fresh basil, and finish with a generous drizzle of the balsamic glaze over each portion. Serve immediately while the pasta is warm and the cheese is perfectly soft.