2 lb (907 g) Mucci Farms Sweet Cherry Tomatoes, sliced in half
1 cup Naked Leaf Living Basil, thinly sliced or torn
5 garlic cloves, thinly sliced
½ cup extra-virgin olive oil
2 tsp. finely grated lemon zest, plus more for sprinkling
4 tbsp. capers
1 tbsp. lemon juice
¼ tsp. crushed red-pepper flakes
1 lb (453 g) pasta, cooked al dente
8 oz (227 g) bocconcini balls, sliced in half
Sea salt and black pepper, to taste
Put garlic and oil in a small saucepan and cook over medium heat until golden, approximately 10 minutes. Set aside.
In a large bowl combine the tomatoes, ½ cup of basil, lemon zest, capers, red chili flakes and 1 tsp. salt. Mix in oil and garlic, allow it to marinate for 30 minutes tossing occasionally.
Cook and drain pasta, then add to tomato mixture.
Top with remaining basil, bocconcini balls, lemon juice, and lemon zest and add salt and pepper to taste, and toss.
Serve warm or at room temperature.