Blistered Tomato Orecchiette with Fresh Mozzarella

Tossed with olive oil, garlic and seasonings, cherry or grape tomatoes blister and soften in minutes under the intense heat of the broiler. We deglaze their caramelized juices with a little starchy pasta cooking water to create a simple, flavorful, no-simmer sauce for orecchiette. Chopped basil, grated Parmesan and fresh mozzarella are stirred in near the end to create this summery insalata caprese–inspired pasta dish. A final few minutes in the pot lets everything mix, and allows the mozzarella to warm to just the right degree of meltiness. If you’re able to find mozzarella pearls, or perlini, use those. They’re so small they only need to be drained before use; no need to cut them into ¼-inch chunks.