Dangerously Cheesy

A pasta I have been dying to try my hand at for some time, this recipe was a cinch, and quite delicious.  Olive oil is heated up in a pan, a few cloves of garlic is added and sauteed until a light brown, 28 oz of pulsed italian plum tomatoes, crushed red pepper and salt to taste are added.  This mixture is brought to a simmer for ten minutes-boil one pound pasta (mostaccili is preferred) simultaneously.  Drain pasta, add tomato mixture and one pound of mozzarella cheese, cubed.  Served with parmesan cheese and fresh basil, it's a crowd pleaser.
Bread was spread with butter, sprinkled with parmesan cheese, and broiled.