Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound dry fettuccine
1/4 pound grated Parmigiano-Reggiano
1/4 pound grated Pecorino Romano
1/2 pound (1/2-inch cubes) diced smoked mozzarella
20 fresh basil leaves, chopped
Cut the tomatoes in 1/2. In a large mixing bowl, add a pinch of salt, freshly ground black pepper and olive oil with the tomatoes and massage them lightly with your hands. Boil 1 gallon of water in a large pot, and add 1 teaspoon of salt. Add the fettuccine, and cook to al dente. Drain well. Next, add the hot cooked pasta on top of the tomatoes in the bowl, then add Parmigiano and pecorino. Toss gently until the cheeses melt evenly around pasta. Add smoked mozzarella and toss. Add fresh basil and toss.