Ingredients:
1 lb pasta
1 can peeled and diced tomatoes
8 ounces whole-milk mozzarella cheese, small diced
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped marjoram
1 teaspoon fresh chopped thyme
salt and pepper
1/2 cup extra virgin olive oil
Directions:
Bring 4 quarts of water to a boil.
Add a tablespoon of salt and the pasta.
Be sure all the strands are submerged.
While that cooks combine tomatoes, mozzarella and herbs.
Season with salt and pepper.
Heat oil in a saucepan until smoking hot.
Pour over the tomato mixture.
When pasta is done, drain and add to the tomato mixture.
Toss until well coated.
Cover bowl and let stand about 2 minutes so the cheese begins to melts.
Servings: 4-6
Time preparation: 10 min.
Time total: 25 min.