3 (about 200gm each)buffalo mozzarella, coarsely torn
350 gmsmall tomatoes such as yellow grape and cherry truss, halved lengthways or quartered, if large
3cups (loosely packed) basil leaves, large leaves coarsely torn
60 ml (¼ cup)fruity extra-virgin olive oil, such as a late-harvest variety
Cook pasta in a large saucepan of boiling, salted water until al dente. Drain well, place in a large bowl, add remaining ingredients, toss gently to combine, season to taste with sea salt and freshly ground black pepper and serve immediately.