Ingredients

• 4 ripe tomatoes, seeded and diced
• 4 cloves garlic, finely sliced
• 1/2 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon red pepper flakes
• 1/4 cup basil chiffonade
• Salt
• 1 pound penne, cooked al dente
• 1/2 pound fresh mozzarella, cubed

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Instructions

1. In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.