Pasta with Uncooked Tomato, Basil and Mozzarella Sauce

Yield:	1 Servings
Categories:

1 1/2	lb	Ripe tomatoes (about 3), seeded and chopped
2		Garlic cloves, minced
1/2	c	Packed fresh basil leaves, chopped coarse
1/2	lb	Fresh or processed mozzarella, diced
1/2	c	Extra-virgin olive oil
2	tb	Balsamic or red-wine vinegar
		Salt and freshly ground black pepper
1	lb	Dried shaped-pasta of choice, i.e. penne, farfelle, rigatoni or medium shells