Tomato, Artichoke and Basil Pasta - Gainesville Times

Ingredients

• 1 tablespoon kosher salt
• 1 pound short pasta such as campanelle
• 2 tablespoons olive oil
• 3 thinly sliced garlic cloves
• 1 pint grape or cherry tomatoes, rinsed, patted dry
• 1/2 jar (6 ounces) marinated quartered artichoke hearts with some liquid
• 8-ounce container fresh mozzarella (cherry size)
• 1/2 cup shredded basil leaves plus small leaves for garnish
• 1/2 teaspoon kosher coarse salt
• 1/4 teaspoon freshly ground pepper