This simple pasta salad is great for a light dinner. Cook rigatoni in salted boiling water. Meanwhile, saute 5 to 6 cloves of minced garlic in 1/3 cup olive oil, until very light golden. Add 2 pints of halved grape tomatoes, and heat just until warmed through. Season generously with salt and to taste with crushed red pepper. Toss garlic-tomato mixture with cooked pasta and basil chiffonade, adding more olive oil, if necessary. Once cooled slightly, add diced fresh mozzarella or bocconcini.
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