Preparations

Cook the pasta:
In a large pot of boiling salted water, cook the rotini according to the package directions until al dente. Drain and set aside.

Prepare the sauce:
In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute, until fragrant, being careful not to burn it.

Add the crushed tomato:
Stir in the crushed tomatoes, salt, and black pepper. Simmer for 8–10 minutes to concentrate the flavors.

Combine pasta and sauce:
Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

Add the mozzarella:
Gently fold in the mozzarella cubes and cook for 1–2 minutes, just until they begin to melt.

Serve and garnish:
Plate the pasta, sprinkle with grated Parmesan, and garnish with fresh basil leaves.