• 3 tablespoons of good Extra Virgin Olive Oil (1 tablespoon set aside)
  • 1 lb. spaghetti
  • 4 peeled cloves of garlic
  • ½ cup fresh basil
  • 5 fresh roma tomatoes, seeded and diced medium
  • 8-10 oz fresh buffalo mozzarella, cut into slices or quartered
  • Salt and pepper to taste (if desired)



  1. Boil pasta in salted water until al dente, drain and drizzle with a tablespoon of olive oil (to keep pasta from sticking together). Set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  3. Sauté garlic (whole cloves or roughly chopped if desired) and tomatoes for 1-2 minutes.
  4. Add Buffalo Mozzarella to skillet.
  5. Add salt and pepper if desired
  6. Add drained Pasta to pan.  Stir well and cover 1 minute.
  7. Remove from heat and pour into a large serving bowl.
  8. Top with fresh basil and enjoy.