In a pan, heat the olive oil over medium heat and add a whole garlic clove, then add the cherry tomatoes, the basil leaves and a pinch of salt. Sauté for about 15 minutes, until the tomatoes are tender.

Cook the pasta in plenty of water with a pinch of salt for the amount of time indicated on the package.

Drain the mozzarella and cut or rip in pieces, if using small mozzarella ball leave as is or cut in half.

Once the pasta is ready, drain it and empty in in the pan with the tomato sauce, and sauté for 2-3 minutes, mixing well.

Transfer to a casserole dish suitable for cooking in the oven, spread the pasta-tomato sauce mixture. Place the mozzarella on the surface and bake at 400 °F (200 C) for about 5-7 minutes and turn on broil for 2-3 minutes until the mozzarella has melted.

Remove from the oven, add a basil leaf and some freshly ground pepper and a pinch of kosher salt and serve immediately.