Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Spaghetti 2 ts Fresh oregano, chopped
2 lb Plum tomatoes, ripe, peeled, 2 ts Fresh marjoram, chopped
-seeded and cut into 1" dice 1 ts Fresh thyme, chopped
8 oz Italian mozzerella (whole Salt freshly ground black
-milk) cut into 1" dice -pepper
2 ts Fresh basil, chopped 1/2 c Extra-virgin olive oil

1. Bring 4 quarts of water to a boil in a large saucepan or pot, add 1
tablespoon of salt, and drop in the pasta all at once, stirring until
the strands are submerged.

2. Meanwhile, put the tomatoes, mozzerella and all the herbs in a
serving bowl large enough to accomodate the pasta later. . Season
with salt and pepper and mix well.

3. Heat the olive oil until it is smoking hot and pour it over the
mixture in the bowl.

4. When the pasta is cooked molto al dente (about 30 seconds away from
being al dente), drain, add it to the sauce in the bowl. Toss
vigorously until the pasta is well coated. Cover the bowl with a
plate and allow it to stand for 2 minutes so the cheese melts before
you serve it.

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