Cut the basil into small pieces. Briefly parboil the tomatoes to remove the skin and cut into 1 cm chunks. At this time, discard the stem and pulp.

Sprinkle Step 1's tomatoes with a pinch of salt, put into a strainer, and drain. Cut the mozzarella into small cubes and chill in the refrigerator.

Put 2 tablespoons of olive oil and the crushed garlic into a frying pan and turn the heat to low. Once fragrant, turn off the heat and remove the garlic.

Put the tomatoes into a bowl and add the hot oil, Balsamic vinegar, lemon juice, salt, pepper, and basil and mix. Chill well in the refrigerator.

Boil the pasta for one minute longer than the package instructions, then rinse in cold water to cool. Drain in a strainer.

Add the mozzarella and pasta to the chilled Step 4. Add 2 tablespoons of olive oil and the salt and pepper and mix well. Enjoy.