1 pound spaghetti
2 tomatoes, diced
1 pound mozzarella ball, cubed
1/2 cup extra-virgin olive oil
1 teaspoon fresh oregano
4 fresh basil leaves
Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.
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