Rigatoni with Tomatoes and Mozzarella

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.

Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.

In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.

Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.