1 pound fresh mozzarella cheese, cut into small dice
8 medium tomatoes, cut into small dice
4 garlic cloves, finely chopped
1 cup olive oil
1 cup coarsely chopped fresh basil
1 tablespoon plus 1 teaspoon kosher salt
Freshly ground black pepper
Crushed red pepper
1 1/2 pounds spaghetti or penne rigate
In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil and kosher salt. Season generously with black pepper and crushed red pepper. Let stand for 30 minutes.
Meanwhile, bring a stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente, about 12 minutes; drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature.