Pasta Caprese

Looks like I never put this one up, probably because it's really easy and I kind of assume everyone knows how to make it. But it's great to do while tomatoes are in season so I'm putting it up anyway. Here goes:

5 large tomatoes,small dice (except I usually use 1-2 cups cherry or grape tomatoes--makes it sweeter)
1/2 cup extra virgin olive oil (go ahead and break out the good stuff--adds to the flavor)
1 tsp or so balsamic vinegar
2 cloves garlic, thinly sliced (mandolin works pretty well--you can cheat with jarred garlic, makes the dish more mellow)
salt and black pepper to taste
pinch of cayenne pepper (or chipotle powder for funsies)
1 lb penne or farfalle pasta
1/2 lb mozzarella, cut into small cubes
15 or so fresh basil leaves, torn or shredded (yes, you have to go fresh here)

1. In a large bowl (large enough for your finished dish) whisk together olive oil, vinegar, salt, pepper, and cayenne. Add garlic and tomatoes (if you use cherry tomatoes, cut them all in half) and toss together.
2. Let that all marinate while you boil your pasta and cut your cheese and basil.
3. Drain pasta, add it to tomato mixture, and stir in the basil and cheese. The heat from the pasta will melt the cheese slightly. Check for salt and pepper and serve warm.