Pasta with Tomatoes and Mozzarella

INGREDIENTS:

1 garlic clove, halved
2 pounds tomatoes, chopped, or halved grape tomatoes
8 ounces fresh mozzarella, cut or torn into 1/2-inch pieces
1/2 cup coarsely chopped fresh basil
1/2 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 pound medium shell-shaped or other short pasta

Note: halve the ingredients if making more as a side dish

DIRECTIONS:

Rub the inside of a medium bowl with garlic; then finely chop clove. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.

Can be eaten chilled, at room temperature, or warm!

DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.

(adapted from bon appetit magazine)