Boil the water: Bring a large pot of water with 1/2 teaspoon of the salt to a boil.

Add the fusilli: Add the fusilli to the boiling water and cook until 1 minute less than the package directions.

Burst the tomatoes: While the fusilli cooks, warm the olive oil in a large skillet over medium heat, add the tomatoes and garlic, and cook until the tomatoes slump and release their juices, 6 to 8 minutes.

Reserve and drain: Reserve 1/2 cup of the pasta water, then drain the fusilli.

Season the base: Add the remaining 1 teaspoon salt and the black pepper, then mash a few of the tomatoes lightly with a spoon so the skillet looks saucy.

Toss in the pasta: Add the fusilli and a splash of the pasta water and toss until the noodles are coated.

Finish caprese-style: Take the skillet off the heat and fold in the mozzarella, basil, and Parmesan if using.

Serve immediately: Spoon the pasta into bowls while the mozzarella is just starting to soften.