Spaghetti With Herbed Tomatoes And Cheese

1 (8 oz.) pkg. spaghetti
1 small garlic clove, minced
2 tsp. basil
1/4 c. Parmesan, grated
1 (4 oz.) pkg. Mozzarella, shredded
2 tbsp. olive or salad oil
3 medium tomatoes, diced
1/2 tsp. salt

Cook spaghetti.  Meanwhile, in 2 quart saucepan, over medium heat and in hot olive oil, cook garlic until tender.  Stir in tomatores, basil and salt.  Heat through, stirring occasionally.

Strain spaghetti.  Return spaghetti to saucepan.  Toss gently with tomato mixture, Mozzarella and Parmesan cheese.

Serve immediately.  Serves 2 to 3.

Caroline Hall