Spaghetti alla Checca

Method

1. Cook the spaghetti in boiling salted water until al dente.
2. While the pasta cooks, dice the San Marzano tomatoes into small cubes.
3. In a bowl, combine the diced tomatoes, a slightly crushed garlic clove, plenty of extra virgin olive oil, and fresh basil leaves. Do not add salt yet.
4. Let the tomato mixture rest in the refrigerator for about half an hour to allow the flavors to meld.
5. After half an hour, remove the garlic clove, season with salt and pepper, and mix.
6. Cut the mozzarella into cubes and set aside. Do not add it to the sauce yet to avoid melting from the heat of the pasta.
7. When the spaghetti is al dente, drain it well and let it cool slightly.
8. Add the spaghetti to the tomato mixture and toss well. The starch from the pasta will help create a creamy emulsion.
9. Add the cubed mozzarella now that the temperature has dropped, and toss again. The mozzarella will release some whey and create another emulsion.
10. If desired, add a drizzle of extra virgin olive oil and more freshly ground pepper. Serve immediately.