Summer’s best. Make this easy sauce when you can get juicy, ripe tomatoes.
Drain in a colander for 20 minutes:
      5 large ripe tomatoes, seeded and finely diced
Remove to a large bowl and stir in:
      1/2 cup fresh basil leaves, finely chopped
      3 tablespoons extra-virgin olive oil
      2 cloves garlic, finely minced
      Salt and ground black pepper to taste
Let stand for at least 30 minutes. Serve the sauce at room temperature. Just before serving, toss the hot pasta with:
      8 ounces fresh mozzarella cheese, cut into small cubes
Add the tomato sauce and serve
If desired, sprinkle each portion with:
      1 to 2 teaspoons balsamic vinegar