Summer Spaghetti Salad

16 oz. mozzarella cheese
5 ripe tomatoes, peeled, seeded and coarsely chopped
1 C. fresh basil leaves, coarsely chopped
1 - 3 large cloves garlic, pressed
2 T. salt
3 - 4 T. olive oil
16 oz. thin spaghetti
salt and pepper

Bring a large pot of water to a boil.

Cut the mozzarella into small cubes and set aside in a small bowl.
Combine the tomatoes, basil and garlic in another bowl.

When the water is boiling hard, add 2 T. salt and the oil. Add the
spaghetti and cook just until it is al dente. Do not overcook. Quickly
drain the spaghetti and return it at once to the warm pot.

Immediately stir in the mozzarella; the heat of the pasta will melt it
slightly. Stir in the contents of the other bowl. Season to taste with
salt and pepper. Transfer to a serving bowl and serve at room temperature.

Serves 4 to 6.