Pasta with Tomatoes and Mozzarella
['1 garlic clove, halved', '2 pounds tomatoes, chopped', '8 ounces fresh mozzarella, cut or torn into 1/2" pieces', '1/2 cup coarsely chopped fresh basil', '1/2 cup extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1 pound medium shell-shaped or other short pasta']
Rub the inside of a medium bowl with garlic; discard garlic. Combine tomatoes, mozzarella, basil, and oil in bowl; season with salt and pepper and toss to combine. Let tomato mixture sit 15 minutes to let flavors meld.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Add pasta to tomato mixture and toss to combine.
DO AHEAD: Tomato mixture can be made 8 hours ahead. Cover and chill. Bring mixture to room temperature before tossing with hot pasta.
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