Ingredients1 1/2 pound ripe tomatoes (about 3) seeded and chopped2 garlic cloves minced1/2 cup packed fresh basil leaves chopped coarse1/2 pound fresh or processed mozzarella diced 1/2cup extra-virgin olive oil 2 tablespoons balsamic or red-**** vinegarsalt and freshly ground black pepper 1 pound dried shaped-pasta of choice i.e. penne,farfelle, rigatoni or 1 medium shellsIn a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.