1 lb rigatoni
4 or 5 ripe tomatoes
1 large clove garlic, minced
4 oz shredded fresh mozzarella
1/4 cup pine nuts, toasted
1/4 cup fresh basil, chiffonade
olive oil
salt, to taste

Put a pot of water on to boil for the pasta.

While waiting for it to boil, coarsely chop the tomatoes. Put them in a mixing bowl with the garlic, salt to taste, drizzle with olive oil, and let stand while you prepare the other ingredients and cook the pasta.

Toast the pine nuts, chop the basil, grate the mozzarella, and cook the pasta.

When the pasta is almost done, drain and combine with tomatoes and other ingredients. Let ii sit for a few minutes to allow the pasta to absorb some of the tomato juice.