Summer Spaghetti Caprese Style
Serves 4

Serve this light summer pasta dish warm or at room temperature.

8 ounces spaghetti, or angel hair pasta, cooked and drained
2 tablespoons extra virgin olive oil, or more to taste
2 large garlic cloves, minced
4 ripe tomatoes, seeded and diced
8 ounces fresh mozzarella cheese, diced
1/2 cup basil leaves, chopped
Salt and pepper, to taste
1/2 cup Parmesan cheese, grated

Heat olive oil in a large pot over medium high heat; add garlic and cook just until fragrant, about 1 minute. Add diced tomatoes and cook for 1 minute. Add pasta, mozzarella, and basil and toss to combine. Remove from heat and season with salt and pepper to taste; add more olive oil if desired. Serve with Parmigiano Reggiano cheese for topping.