This is a super fresh, delicious and quick meal, perfect for summer. This is my first try at writing up something I make all the time…inspired by my friend Carla’s request for instructions on how to make it.

2 tomatoes, sliced or cubed
1/2 cup of loosely packed basil chiffonade
16 oz. fresh mozzarella, sliced or cubed
extra virgin olive oil
salt
pepper
thin spaghetti

Mix basil, tomatoes, and mozzarella, seasoning with salt and pepper and drizzling with EVOO. Cook pasta and season with salt and pepper and EVOO. Plate pasta and top with the mixture.

Serves 2.