1 1/2 lbs. tomatoes (about 3), seeded and chopped
3 garlic cloves, minced
1/2 c. packed fresh basil leaves or parsley, coarsely chopped
1 c. diced Mozzarella
1/2 c. extra-virgin olive oil
2 tbsp. red wine vinegar
Salt and a few hot dried pepper flakes, to taste
1 lb. spaghetti

In a large bowl combine well the tomatoes, garlic, basil, Mozzarella, oil, vinegar and salt and pepper flakes to taste and let sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling, salted water, cook the spaghetti, until it is al dente. Drain it well and add it to the sauce. Toss and serve immediately. Makes 4 servings.