roasted tomato and fresh mozarella pasta

I bought the latest Martha Stewart Living Magazine because on the cover it had a section for recipes for corn, zucchini and tomatoes.  And it had a recipe for fresh tomato and mozarella pasta.

But as I prefer roasted tomatoes I made my pasta with roasted tomatoes.

 To the cooked pasta I added some olive oil, torn up roasted tomatoes, torn up fresh mozarella and torn up fresh basil, with lots of pepper.  

D and I ageed that we like our pasta on the saucier side and thought it would be better for use to use a basil pesto base mixed with mashed roasted tomatoes and melted mozarella. Or maybe try Luisa's roasted tomato pasta.