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1.
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Preheat oven to 400*.
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2.
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Put the tomatoes, garlic, balsamic vinegar, and olive oil in a large non-reactive baking dish.
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Sprinkle on some salt and pepper, and toss to coat.
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3.
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Roast the tomatoes in the oven for around 45 minutes.
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It could be more or less depending on the size of the tomatoes and how crowded the dish is.
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Roast them until they are brown and split open.
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If the garlic looks like it is going to burn, remove it from the pan.
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4.
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When the tomatoes look like they are about 10-15 minutes away from being done, cook the pasta according to the package directions.
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Drain, reserving some of the pasta water, and rinse in cool water to stop the pasta from cooking.
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5.
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While the pasta cooks, thinly slice the basil (also called a chiffonade) and cube the mozzarella into small pieces.
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6.
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When the tomatoes are done, take the garlic out of the pan, chop it up, and put it back in the pan.
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Add the pasta to the pan, and toss it with the tomatoes.
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Add additional pasta water as needed you want to get as much of the good stuff off the pan as possible.
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7.
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Once the tomatoes and pasta are mixed, add the basil, mozzarella, and salt and pepper to taste.
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Mix again.
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8.
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Wait a few minutes for the mozzarella to melt a bit, and then enjoy!
