Preparation
1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
2. Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
3. 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.
4. Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella (put fresh mozzarella in the freezer for 10 to 20 minutes to make it easier to cut), and pasta; toss.