Boil ¾ lb. rigatoni until al dente.

Meanwhile, combine 2 lbs. chopped tomatoes, 1 tbl. vinegar, 3 tbl. olive oil, and ½ tsp. salt. In a skillet, add two cloves chopped garlic in a little olive oil. Cook until tender (about 4 minutes).

Remove from heat and stir in ¼ tsp. red pepper flakes. Stir garlic mixture into tomato mixture. Add ½ tsp. oregano, ½ c. chopped parsley, and 8 oz. of diced mozzarella cheese, and pasta. Toss well. Enjoy!