1 pound ripe plum tomatoes, halved
8 ounces Mozzarella cheese
1/2 cup fresh sliced basil
6 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 large garlic cloves, minced
1/4 teaspoon dried red pepper flakes
Pepper to taste
12 ounces fusilli pasta, cooked to package directions
1/4 cup pine nuts, toasted
Fresh basil leaves for garnish
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 pepper. Let stand at room temperature 30 minutes.
Place drained pasta in a pot and add tomato mixture. Toss over low heat until cheese begins to melt.
Transfer pasta to platter or plates; sprinkle with pine nuts and garnish with basil leaves.