Pasta Margherita

8 ounces angel hair pasta, freshly cooked according to directions
1/2 cup extra virgin olive oil
5 cloves garlic, minced
1/2 - 1 teaspoons crushed red pepper flakes, or to taste
1 14.5-oz can diced tomatoes, drained
4 green onions, thinly sliced
1 teaspoon salt
1 8-oz container fresh mozzarella cheese, drained, sliced
1/2 cup fresh basil leaves, torn into small pieces
Grated Parmesan cheese

Place freshly cooked pasta in a large bowl; set aside. Heat olive oil in medium skillet over medium high heat. Add garlic and crushed red pepper flakes; cook and stir 1 minute. Add drained tomatoes and green onions; sprinkle with salt.

Cook and stir until just heated through, about 3 minutes. Toss the hot cooked angel hair pasta with tomato mixture.

Add the sliced fresh mozzarella cheese and torn basil leaves; toss to mix. Divide pasta between 4 dinner plates. Serve immediately with grated Parmesan cheese. Makes 4 servings