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Place tomatoes in a colander and drain for 30 minutes to eliminate excess liquid. In a medium size bowl, combine drained tomatoes, olive oil, vinegar and garlic. Season with salt and peppers. Set aside for 30 minutes at room temperature.Boil water in a large pan and add salt. Add pasta and cook until al dente, approximately 10 to 12 minutes.
Drain pasta and place in a bowl (previously heated with boiling water, if possible) Add tomato mixture to hot pasta and toss. Add mozzarella cheese, shredded basil and toss gently. Mozzarella cheese will start to melt with the heat of the pasta. Correct seasoning and serve immediately. Garnish with basil sprigs.
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