Penne with Pomodoro Crudo

There could not be a simpler sauce -- diced fresh tomatoes (recipe uses a 1/1 ratio by weight of pasta to tomatoes and I used a half pound of each) and pasta water (1/4-1/2 cup) are brought to a simmer with salt and a pinch of sugar. And then toss in the cooked pasta and toss till the pasta is coated with the sauce. Then add parmesan and freshly ground pepper to taste.

I also added about 8 oz. of diced fresh mozzarella (I still have a ton left from the class I took last week) and some julienned basil.