Margherita Pasta

Although I found the recipe on the blog Peachtree Cooking, it originally came from A Bountiful Kitchen (as did the picture!).
We have tried a few recipes recently that we LOVE and have been making on a fairly regular basis and this is one of them (I need to get around to blogging the rest as well!). The ingredients and the process are so simple, but the flavors are amazing. This is one of our favorite meatless meals! Nearly as good as being back in Italy ;-)!

1 box spaghetti, cooked "al dente", drained (I used Gluten Free)
¼ cup extra virgin olive oil
2 tablespoons butter optional, but highly recommended for flavor
1-2 cloves garlic, minced
2 lbs. Roma tomatoes (about 8-10) coarsely chopped or grape tomatoes
1 cup fresh basil leaves, chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon fresh ground pepper
1/2 lb. fresh mozzarella, cut into 1/2 inch cubes
½ cup grated Romano or Parmesan cheese
additional basil leaves for garnish

Cook pasta. Set aside, or while pasta is cooking prepare sauce.
In large skillet, heat oil and butter over low heat.
Sauté the garlic until fragrant over low heat, about 1 minute.
Add tomatoes, sugar, salt and pepper.
Cover and cook for 10 minutes. Add basil, and pasta to pan with tomatoes.
Cook for 2-3 minutes, just until all pasta is heated through.
Just before ready to serve, pour into serving bowl, toss with fresh mozzarella and grated cheese. Serve at once with additional grated cheese, and more fresh basil if desired.