Roasted heirloom tomato mozzarella pasta

I make the sauce 1 to 2 days ahead of time(see my recipe)

Boil water and salt well, should taste like sea water. Add the pasta and cook to al dente, drain well.

Add the sauce to a deep dish bowl. Add the pasta And mozzarella and toss well, add the cheese and toss again.

Store in an air tight container and let the flavors marry overnight, serve at room temp.