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In a medium-sized bowl, mix the tomatoes with garlic, red wine vinegar, olive oil, 1 teaspoon salt and ½ 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.