Spaghetti alla Checca

This is a light refreshing -- an almost no cook meal for hot days! The only work involved here is cooking the pasta.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.