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Pan Roasted Tomato & Mozzarella Spaghetti With Basil Breadcrumb Gremolata

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Salt & pepper as needed

1 box dried spaghetti

2 cups small cherry tomatoes

1 clove of garlic, minced

3 teaspoons olive oil

½ lb. fresh mozzarella, cut into small cubes

¾ cup breadcrumbs (which can be made by grinding stale bread in the food processor), lightly toasted in a dry skillet

1 teaspoon lemon zest

6 to 7 leaves fresh basil, washed and patted dry

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