Spaghetti with Raw Tomatoes, Herbs, and Mozzarella

I discovered this classic, refreshing Neapolitan summer dish at a restaurant called Cambusa in Positano. It is an uncooked sauce in which the ingredients are simply scalded with hot oil before being tossed with the pasta, releasing the bright flavors. The mozzarella is tossed with the hot pasta at the end, then the dish stands briefly before serving so that the cheese melts slightly.