1 lb. spaghetti, cooked "al dente", drained
¼ cup good quality extra virgin olive oil
3 – 4 cloves garlic, minced
3 lbs. Roma tomatoes (about 18 – 20), finely chopped
1 cup fresh basil leaves, cut julienne or chiffonade (into thin strips)
1 tsp. Kosher salt
½ tsp. red pepper flakes
1 lb. fresh mozzarella, cut into small dice
½ cup grated Romano cheese
Cook pasta; set aside.
In large skillet, heat oil. Saute the garlic until fragrant over low heat, about 1 minute.
Add tomatoes; cook uncovered for 15 minutes, stirring often.
Add basil, salt, red pepper flakes and pasta. Toss well. Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, if desired. Serves 4-6.