Prepare the tomatoes

• Rinse the heirloom tomatoes and cut them into small dice.
• Place the diced tomatoes in a large bowl without cooking them.

Add mozzarella, basil and garlic

• Cut the mozzarella into small cubes and add it to the bowl.
• Add the fresh basil leaves.
• Grate the garlic cloves into the bowl.

Season and mix

• Season with salt and black pepper.
• Pour in a generous amount of extra virgin olive oil.
• Mix everything together, adding a little more oil if needed.

Cook the pasta

• Boil the fresh pasta in salted water until al dente.
• Drain the pasta.

Toss the pasta with the tomato mixture

• Add the hot pasta to the bowl with the tomatoes and mozzarella.
• Mix everything together well; it can be served warm or at room temperature.

Plate and serve

• Serve the pasta on plates.
• Top with grated Pecorino Romano and a few extra pieces of mozzarella.
• Finish with a drizzle of olive oil.