And here's the recipe. My measurements are not exact because I tend to not be exact when I'm cooking, so cook with your heart...
You'll need about 2 oz. of dry pasta per serving (you can always add more). I like spaghettini, but there's no limit on pasta shapes.
**A handful of fresh parsley, chopped.
**Fresh mozarella -- I use a couple of medium-size bocconcini, cut into small chunks.
**Salt and pepper.
**Extra-virgin olive oil.
Cook the pasta until al dente. Drain, and place in a serving bowl. Add cheese and parsley, salt and pepper to taste, and a good tablespoon of olive oil, and toss gently with a fork.