Spaghetti alla Checca
( YIELD: 4-6 Servings )

I N G R E D I E N T S
Extra Virgin Olive Oil	1 1/2 cup.
Garlic, diced	1-2 cloves.
Large red ripe tomatoes, diced small	5.
Fresh basil leaves, coarsely chopped	5-6 leaves.
Spaghetti or long pasta	1 lb.
Fresh mozzarella in water, diced	4-6 oz.
Salt & Pepper	To taste.

1.	In a medium bowl combine the tomatoes, garlic, basil, salt and pepper.
2.	Add enough for the extra-virgin olive oil to just cover tomato mixture.
3.	Marinate at room temperature for at least 1 hour, preferably 2 or 3.
4.	Drain the mozzarella, place in a pasta serving bowl, and allow to come to room temperature.
5.	Cook the pasta in abundant boiling salted water until it is aldente. Quickly drain and immediately pour the pasta over the mozzarella in the serving bowl.
6.	Toss at once to enable the heat of the pasta to melt the cheese, then add the tomato mixture and mix well.
7.	Serve.