Pasta with Tomatoes & Mozzerella

2 1/2 lbs. fresh tomatoes, chopped (preferably Roma tomatoes) 4-5 cloves garlic, chopped 1 C fresh basil, coarsely chopped 3/4 lb. fresh Mozzarella cheese, cubed 3 T olive oil 1 pound pasta (penne or rigatoni), cooked al dente 4 T Parmesan cheese salt and pepper to taste

Serves 4 Combine all ingredients except pasta and parmesan and toss to mix (can be prepared ahead of time). Place hot pasta in a serving bowl. Top with the tomato and cheese mixture and the parmesan cheese. Toss to mix.