3medium ripe tomatoesabout 1-3/4 lbs, seeded and chopped
Salt and freshly ground black pepper
1 to 2clovesgarlicminced
6ouncesfresh mozzarellacut into 1/2-inch cubes
4tablespoonsextra-virgin olive oildivided
Bring a large pot of salted water to a boil for the pasta.
Place the tomatoes in a large bowl and season to taste with salt and pepper. Add the garlic, balsamic vinegar and mozzarella. Drizzle with 2 tablespoons of the olive oil and toss to combine. Let sit for 15 minutes to allow the tomatoes to give off their juices, then add the basil, parsley and capers.
Cook and drain the pasta according to package directions and transfer to a large serving bowl. Drizzle with the remaining 2 tablespoons olive oil, toss, then add the tomato-herb mixture and combine thoroughly. Taste and adjust the seasoning as needed.
To serve, plate individual portions and sprinkle with additional parsley and basil if desired.