1. Wash the cherry tomatoes and cut them in half;
2. Blend the mozzarella with the immersion blender or alternatively the mixer until it becomes a smooth cream, you can help yourself with a little milk or water;
3. Separately, heat the oil in a pan with the chopped garlic and fry until it turns golden;
4. Add the cherry tomatoes, add a ladle of water and salt, cook for 5 minutes with the lid on and 5 minutes without until you get a creamy sauce;
5. Cook the pasta in plenty of salted water for three quarters of the time indicated on the package, taking care to keep a little of the cooking water;
6. Once the pasta is drained, very al dente, add it to the cherry tomatoes in the pan and cook with the cooking water over medium heat for the remaining time until completely cooked.
7. In a serving dish, place the mozzarella cream and tap the bottom with your hand to obtain a uniform surface. With the help of tongs and a ladle, create a nest of spaghetti and arrange them in the center of the plate. Garnish with a basil leaf.