Pasta with Fresh Tomatoes Mozzarella and Basil

We complained that it wasn't warm out and apparently someone was listening....she's hot out.  Not just hot, humid and I'm the type that melts in this weather.  I don't just melt, I swell and turn a certain shade of red.  It's not pretty.  When the humidity strikes, we go into "lock-down".  All the windows get closed, blinds are down and don't you dare leave the door open for more than 3 seconds or this gal snaps.  We don't have Air Conditioning so there are some strict rules in this house.....that also means I forbid anyone to cook anything inside unless it's in the evening when it cools off and it requires the stove, not the oven.  Crazy... perhaps, but an overheated me get's a wee bit scary.
This recipe requires a minimal amount of cooking....just the pasta.  The rest is basically prepping raw ingredients and is heated through by the pasta that comes straight out of the water.  It's fresh, flavourful, beyond easy and screams summer. Can you hear it?! I love every aspect of this.  My husband couldn't get enough of it and he didn't seem to care there was no meat.  If you need something more substantial, some grilled shrimp would be gorgeous with this. 
*I highly recommend mixing the tomatoes ( I had beautiful gems from the farmer's market), olive oil, salt and pepper an hour or two before and leaving it at room temp.  The natural tomato juices will come out and create a mouth watering "sauce".  Do not skimp on the oil at all....it gives the sauce body and gives it a delish mouth feel.

Pasta with Fresh Tomatoes Mozzarella and Basil

Serves 4

1 lb dry pasta (your choice)
3 large ripe tomatoes, medium dice (remove some of the seeds)
1/4 cup good Extra Virgin Olive Oil
1 tsp salt
Fresh ground Pepper
150 grams fresh or Buffalo Mozzarella (or a 1 large ball)
Handful of Fresh Basil, torn
Olive Oil for drizzling (optional)
Chili Flakes (optional)
Fresh grated Parmesan (optional)

Cook the pasta in a large well salted pot of boiling water.  In the meantime, toss the tomatoes in a bowl with the olive oil, salt and pepper.  This can be done an hour or two ahead and benefits from doing so (*see above).
Just before the pasta is done, tear up the mozzarella and basil and add to the tomatoes. Drain the pasta and immediately add it to the bowl of tomatoes.  Toss and allow it to sit for a minute or two to absorb the juices.  Check for salt and pepper.
Drizzle with a little extra olive oil, a sprinkle of chili flakes or a smattering of fresh Parmesan just before serving.