Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce
(Adapted from the Italian American cookbook)

2 to 3 ripe tomatoes, cut into 1 inch pieces (2 ½ cups)
1 cup shredded or cubed fresh mozzarella cheese (1/4 inch pieces)
2 garlic cloves, minced and mashed
2 tsp plus 1 heaping tbl salt, preferably kosher
1 tsp freshly ground black pepper
½ tsp red pepper flakes
½ cup extra-virgin olive oil
12 oz spaghetti or your favorite pasta
⅔ cup coarsely chopped fresh basil (Fresh basil is essential to this, dried stuff does not work)

In a medium-size bowl, combine the tomatoes, mozzarella, garlic, the 2 tsp salt, black pepper, red pepper flakes, and olive oil.  Stir gently to mix, and let marinate for 30 minutes.

Bring 4 quarts water to a boil in a stockpot.  Add the remaining salt and the spaghetti, stir, and cook until al dente.  Drain

Return the spaghetti to the stockpot, add the marinated tomato mixture and the basil, and stir to mix.  Serve immediately.