Cut tomatoes and cheese into 1/2 inch pieces and place in bowl. Mix in basil, olive oil, vinegar, garlic and red pepper flakes. Season with salt and pepper. Let stand at room temperature 30 minutes.
Meanwhile, cook pasta in large pot of boiling, salted water until al dente, about 9 minutes. Drain pasta and return to same pot. Add tomato mixture and toss over low heat until cheese begins to melt. Transfer pasta to platter. Garnish with basil leaves is desired.
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