In a stockpot, combine water, olive oil, pasta, halved tomatoes, basil leaves, garlic, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2 minutes.
Stir in shredded mozzarella cheese; stir until thoroughly combined. Taste for salt and pepper; adjust accordingly.Garnish with balls of fresh mozzarella cheese and fresh basil leaves.