1/2 pkg. spaghetti
2 tbsp. olive oil
1 clove garlic, minced
3 med. tomatoes, diced
2 tsp. basil
1/2 tsp. salt
1/4 lb. fresh Mozzarella, shredded or diced fine
1/4 c. grated Parmesan

In 6 quart saucepot, cook pasta al dente. Meanwhile, in 2 quart saucepan over medium heat, in hot olive oil, cook garlic until tender. Stir in tomatoes, basil and salt, heat through, stirring occasionally. Drain pasta. Return pasta to saucepot, toss gently with tomato mixture, Mozzarella and Parmesan cheese. Serve immediately.