Set a pot of water to boil along with a generous sprinkle of salt. Once the water is boiling, add the pasta and cook until al dente, or 1 minute less than the package instructions recommend.

Meanwhile, chop the tomatoes into small pieces and add them to the bowl where you will be serving the pasta. Sprinkle some salt over the tomatoes, add the oregano and thyme, and mix everything together.

• If you can't find a fresh version of these, dried works well here since they'll rehydrate in the sauce.

Add the olive oil to a small pan and set it over medium heat.

After a few minutes of salting time, pour off the excess liquid from the tomatoes. Add the torn basil leaves and a few sprinkles of black pepper.

Remove the oil from the heat as soon as it starts to smoke. Pour the hot olive oil over the ingredients to bloom their flavors, then mix thoroughly.

Once the pasta is done, save a little bit of the pasta water before draining. Drain the pasta and add it to the bowl of tomatoes. Toss until combined (add a little bit of the pasta water if needed). Taste and adjust with salt, if needed.

Lastly, toss in the mozzarella balls, cover the bowl for 1 minute (to allow them to melt a bit before serving), then serve immediately.