- 2 pounds tomatoes, chopped
- 2 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and pepper
- 1 pound short-cut pasta
- 1 ball fresh mozzarella, diced
- 20 leaves of basil, torn
- Parmesan cheese, for topping
In a medium-sized bowl, mix the tomatoes with garlic, red wine vinegar, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and let sit at room temperature for at least one hour.
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente; drain.
Add the pasta to the bowl with the tomatoes and stir to combine. Once the pasta cools down a bit, add in the mozzarella cheese and basil. Turn out onto a serving platter or bowl, top with lots of grated parmesan cheese and serve.