Baked Spaghetti and Mozzarella

Ingredients

• Coarse salt
• 2 cans (28 ounces each) whole peeled tomatoes
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• ¾ pound spaghetti
• 2 cups packed basil leaves (from 1 bunch), torn if large
• ¾ pound fresh mozzarella, cut into ½-inch pieces (2 ½ cups)

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