1 lb. ripe plum tomatoes, halved and seeded
8 oz. Mozzarella cheese
1/2 c. sliced fresh basil
6 tbsp. balsamic vinegar or red wine vinegar
2 lg. garlic cloves, minced
1/4 tsp. dried red pepper flakes
12 oz. fusilli or rotelle pasta
1/4 c. pine nuts, toasted

Cut tomatoes and cheese into 1/2 inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic, and red pepper flakes. Season with salt and pepper. Let stand at 400 temperature 30 minutes.

Meanwhile, cook pasta in large pot of boiling water until just tender, but still firm to bite, about 9 minutes. Drain pasta and return to same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to platter. Sprinkle with pine nuts.