Ailio e Olio with Fresh Tomatoes, and Basil

4 Garlic cloves
Salt
1/3 C. extra virgin olive oil
1/4 Lbs of fresh, very ripe, firm, Roma tomatoes
1/4 Lbs of Bocconcini
1 Lb or 450 gm of pasta (pasta of choice for this dish is Spaghettini,)
4-6 fresh basil leafs

Mash each garlic clove lightly with the flat blade of a knife, crush it just enough to split and loosen the skin. Peel and discard.

Finely chop the garlic
Dice the Roma tomatoes ¼ inch
Dice the Bocconcini ¼ inch
Chop up the basil finely.

Place the garlic, olive oil tomatoes, bocconcini, and basil (save some basil for the garnish) into a warmed bowl big enough to toss your pasta in.

Cook the pasta with an extra measure of salt. When done al dente, drain and toss it into the bowl with other ingredients. Turn the pasta into the raw sauce to Thoroughly coat in oil and garlic. Top with more chopped basil. Add salt and pepper to taste. May be served with parmesan if desired.