Rigatoni Caprese - cooking recipe

Ingredients

6 cups rigatoni pasta, Cooked, penne (about 3/4 pound uncooked pasta) or 6 cups ziti pasta (about 3/4 pound uncooked pasta)
4 cups plum tomatoes, chopped (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves, thinly sliced
1 cup fresh mozzarella cheese (4 ounces)
2 tablespoons extra virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 garlic clove, crushed
1/3 cup fresh parmesan cheese, grated (or Romano cheese)

Preparation

Combine first 4 ingredients in a large bowl.
Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk.
Pour over pasta mixture; toss gently.
Sprinkle with Parmesan cheese; toss well.