Bruschetta Pasta

• 4 medium ripe tomatoes
• 12 cup fresh basil
• 3 tablespoons fresh oregano
• 12 cup extra virgin olive oil
• 12 teaspoon hot red pepper flakes
• 12 lb fresh mozzarella cheese
• salt and pepper
• 1 lb thin spaghetti

1. Start your water to boil for pasta and make as directed on package.
2. In the mean time, in large bowl add diced and cored very ripe tomatoes, chopped or torn fresh basil, torn fresh mozzarella into small chunks (the freshest you can find, Sis tried it once with shredded mozzarella in a bag and didn't like it near as well.
3. ).
4. EVOO, hot red pepper flakes and salt and pepper for taste.
5. Toss tomato mixture well and sit aside until pasta is done.
6. When pasta is cooked, drain well and put back in pot, then add tomato mixture and again toss well.
7. This can be placed back on stove to warm if you like but can be served right away.

tomatoes, fresh basil, fresh oregano, extra virgin olive oil, hot red pepper, mozzarella cheese, salt, thin spaghetti

Taken from www.food.com/recipe/bruschetta-pasta-240845 (may not work)