We eat this a couple times a month in the summer.
5 large ripe tomatoes diced
1-2 cloves of garlic peeled and finely chopped
5 or 6 fresh basil leaves coarsely chopped
1 cup extra-virgin olive oil
4-6 ounces of fresh mozzarella cut into small pieces
1 pound of spaghetti
Salt & Pepper
In a medium bowl combine tomatoes, garlic, basil, salt & pepper. Add enough olive oil to cover the mixture. Marinate at room temperature for at about an hour (sometimes I’m patient and just let it sit for 30 minutes and it turns out fine. But if you can wait do it). Put the mozzarella into a large serving bowl that’ll be large enough for the pasta and tomatoes too. Cook the pasta in salted water until al dente. Drain and immediately put the hot pasta in the bowl with the mozzarella. Toss to melt the cheese a little. Then add the tomato mixture and toss again.