Heat olive oil in a large skillet over medium heat. Add the tomatoes to the skillet. Cook until blistered and beginning to pop open, approximately 5 minutes. Add the garlic and cook for 1 minute. Stir in the basil, butter and vinegar. Turn the heat to low and simmer for 5 minutes.
Add the pasta to the water and cook according to package directions.
Transfer to the pasta to the skillet using tongs. Turn the heat off and toss the pasta with the sauce. Add the mozzarella and toss to combine.