Rigatoni with Tomatoes and Bufala di Vermont Mozzarella

Serves 4

Ingredients

• Coarse salt
  
• ¾ pound rigatoni or other pasta of your choice
  
• 2 pounds plum tomatoes, coarsely chopped
  
• 1 tablespoon balsamic vinegar
  
• 3 tablespoons olive oil
  
• 3 garlic cloves, thinly sliced
  
• ¼ teaspoon red-pepper flakes
  
• ½ cup chopped fresh parsley
  
• 1 tablespoon chopped fresh oregano (or 1/2 teaspoon dried)
  
• 8 ounces fresh mozzarella, diced

Directions

• Cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
• In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
• Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss