Boil a pot of water and cook linguine to almost done.

In a mixing bowl mix together tomatoes, basil, pepper and a generous amount of salt. Allow to sit for at least 20 minutes til a good amount of juice is drawn out from the tomatoes

In a large pan heat olive oil. Cook garlic til lightly browned.

Strain tomatoes over the pan to capture all the juice. Bring to a boil and melt in butter.

Stir in half the tomatoes and the strained linguine.

Add 1/4 of the mozzarella and season with a little more salt and pepper. Cook on medium, stirring frequently til mozarella melts.

Serve topped with more mozarella and a bit of fresh basil.