Farfalle with fresh tomatoes, basil and mozzarella

Bring a large pot of salted water to a rolling boil, then add the farfalle. Cook the pasta according to package directions until al dente. Once done, drain it well and return it to the cooking pan, stirring in the 2 tablespoons of butter.

Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped tomatoes and sauté for about 5 minutes, until they just start to soften and release their juices.