This is a simple recipe that tastes like you fussed in the kitchen all day long.  The key to success is using fresh summer tomatoes and fresh mozzarella cheese.  The recipe was given to me by my friend, Kathie Downey.  She suggests sautéing shrimp and garlic in olive oil and tossing that in with the pasta.

Pasta with Tomatoes, Mozzarella and Basil

1 1/2 pounds plum tomatoes -- seeded and coarsely chopped
8 oz fresh mozzarella cheese -- cut into 1" x 1/2" strips
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1/2 cup fresh basil
12 oz penne pasta

Mix tomatoes, mozzarella, oil and vinegar in a medium bowl. Season with salt and pepper. Let stand at room temperature for 1 hour. Mix in basil. Cook pasta in large pot of water,drain and return to pot. Add tomato mixture and toss.

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