2 cloves of garlic, minced
6-8 medium to large tomatoes
8 oz. ball of fresh mozzarella (Use the soft fresh variety. Preferably the balls of mozzarella packed in water. The low moisture type tends to be oily when in melts.)
fresh basil (about 2 tablespoons and that's about 10 large leaves)
olive oil
salt & pepper to taste
Chop the tomatoes in a small to medium dice, tear/shred the basil leaves and cheese and put all into a large bowl. Add the minced garlic. Season with salt and pepper to taste. Allow to sit for 10-15 minutes so that the tomato juices will start to run (macerate). While doing this, cook the spaghetti until it is al dente. Drain and pour immediately into the bowl of other ingredients. Pour in olive oil (about 1/4-1/3 cup) toss to evenly coat. Serve immediately.
