Wash tomatoes, cut them in half and quarters. Place them into a bowl with olive oil, basil and salt. Mix together, cover and refrigerate for 6-8 hours.
When ready to eat remove tomatoes from the refrigerator, add the chopped mozzarella cheese and let sit at room temperature for 15 minutes (or so)
Cook pasta in plenty of salted boiling water and drain when al dente. Add the cooked pasta back to the hot pot. Then pour the tomato mixture over the top, mix well and serve.