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1 pound dried pasta -- I really like fusilli
1 garlic clove, grated
several glugs of red wine vinegar
several glugs of olive oil
salt
pepper
about 12 ounces of fresh mozzarella, torn
about 2 pounds of good summer tomatoes, cut into bite-sized chunks
a bunch of fresh basil, sliced or torn by hand
parmesan cheese to finish
Boil the pasta in salted water until just cooked through. Drain it and add it to a large mixing bowl or salad bowl. Add the grated garlic and stir it in. Add in the red wine vinegar to taste. Follow with the olive oil. Season to taste with salt and pepper. It should taste pretty good as is.
Add the tomatoes and mozzarella and then taste it for salt again. Fold in the basil and parmesan cheese. Check for seasoning again, and add more oil and vinegar if needed.
Serve at room temperature or chill in the refrigerator.
