Fresh Tomato and Mozzarella with Pasta - rigatoni

Method

• Bring water to a boil, lower the heat to medium, and cook the pasta until al dente.
• Drain.
• Sliver the garlic and saute it in 2 tablespoons of olive oil over medium heat until light brown.
• Chop tomato, basil and mozzarella.
• In a bowl, mix the tomato, basil, mozzarella, balsamic vinegar, garlic and remaining 1 tablespoon olive oil.
• Add salt and ground black pepper to taste.
• Let this mixture sit for 10 to 15 minutes or until pasta is done cooking.
• Serve over hot pasta!