Spaghetti Alla Checca

• 1 lb pasta
• 1 can peeled and diced tomatoes
• 8 ounces whole-milk mozzarella cheese, small diced
• 2 teaspoons fresh chopped basil
• 2 teaspoons fresh chopped oregano
• 2 teaspoons fresh chopped marjoram
• 1 teaspoon fresh chopped thyme
• salt and pepper
• 1/2 cup extra virgin olive oil

1. Bring 4 quarts of water to a boil.
2. Add a tablespoon of salt and the pasta.
3. Be sure all the strands are submerged.
4. While that cooks combine tomatoes, mozzarella and herbs.
5. Season with salt and pepper.
6. Heat oil in a saucepan until smoking hot.
7. Pour over the tomato mixture.
8. When pasta is done, drain and add to the tomato mixture.
9. Toss until well coated.
10. Cover bowl and let stand about 2 minutes so the cheese begins to melts.

pasta, tomatoes, mozzarella cheese, basil, oregano, marjoram, thyme, salt, extra virgin olive oil

Taken from www.food.com/recipe/spaghetti-alla-checca-11731 (may not work)