In a large pot, bring 6 cups of salted water to a boil. Meanwhile, heat a sauté pan to medium and add olive oil, garlic, salt, and pepper. Just before the garlic starts to brown, add the tomatoes and a few tablespoons of the pasta water and cook until the tomatoes soften. Cook the pasta to al-dente and transfer to the sauté pan. Fold in the basil leaves and mozzarella pearls, remove from heat, and serve.