Spaghetti with Fresh Tomatoes, Mozzarella and Basil

From Mario Batali on The Chew --a variation of my favorite Clydes recipe with fresh corn and kind of the same ingredients!! This was nice and a bit spicy but not over the top!!

• 1 pound  spaghetti ( nope used a different pasta TROFIE0
• 1/4 cup  extra-virgin olive oil (plus more to serve)
• 1 cloves garlic (sliced) (I used 2)
• 1 bunch basil
• 1 pinch red pepper flakes
• 1 pint sweet cherry tomatoes (cut in half) NOPE only had 2 whole tomatoes cut up
• 1 ball fresh mozzarella (cut or torn into bite-size pieces)NOPE had small fresh moz balls
• 1/4 cup  freshly grated Parmigiano-Reggiano (plus more to serve)
• kosher salt

• Bring a large pot of salted water to a boil. Drop the pasta and cook until al dente, according to package instructions.
• Meanwhile, preheat a large sauté pan over medium heat. Add 1/4 cup of extra-virgin olive oil to the pan along with the garlic, chopped basil stems and a pinch of chili flakes. Sautee for 2 minutes, until fragrant. Add the tomatoes to the pan and sauté for 3 minutes, season with salt and pepper. Add the pasta to the pan along with a few tablespoons of pasta water. Cook for an additional minute, tossing to coat the pasta. Remove from heat. Toss in the chopped basil leaves and add the mozzarella, and Parmigiano-Reggiano. Toss to combine and to slightly melt the cheeses with the heat of the pasta.
• Finish pasta with another drizzle of extra-virgin olive oil. Serve with more basil and freshly grated Parmigiano-Reggiano.