Summer Pasta

In a bowl, toss the mozzarella with the tomatoes, garlic, olive oil, basil and kosher salt. Season generously with black pepper and crushed red pepper. Let stand for 30 minutes.

Meanwhile, bring a stockpot of water to boil. Salt the water and stir in the pasta. Boil, stirring occasionally, until al dente, about 12 minutes; drain well. Return the pasta to the pot, add the sauce and toss very well. Serve hot or at room temperature.