Penne alla Caprese in Crudo (Penne Pasta with Cherry Tomatoes, Basil & Mozzarella)

1 pound ripe and juicy cherry tomatoes (the ones on the vine are the best), rinsed, dried, and cut in half
¼ cup extra-virgin olive oil, plus more for drizzling over the finished pasta if you like
1 teaspoon sea salt, preferably coarse
Pinch crushed hot red pepper
4 cloves garlic, peeled
1 pound penne
10 fresh basil leaves, shredded
½ pound bocconcini (bite-size fresh mozzarella; cut in half)

Toss the tomatoes, oil, sea salt, and crushed red pepper together in a large bowl.

Whack the garlic with the side of a knife and toss it into the bowl.

Let marinate at room temperature, tossing once or twice, for 30 minutes.

While the tomatoes are marinating, bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Stir the penne into the boiling water. Return to a boil, stirring frequently.

Cook the pasta, semi-covered, stirring occasionally, until done, 10 to 12 minutes.

Remove the garlic from the marinated tomatoes and toss in the basil.

Drain the pasta, add it to the bowl, and toss well to mix.

Check the seasoning, adding salt and more crushed red pepper if necessary.

Gently stir in the bocconcini and serve.

Serves 6