Heat a large skillet over low heat, then add olive oil and tomatoes.
Cook for 5 to 7 minutes or until the tomatoes begin to soften and blister. Press them flat with a spoon.
Add the salt, pepper, and garlic, and cook for another 30 seconds to 1 minute until the garlic becomes fragrant.
Pour in the broth, and bring to simmer until the liquid is reduced by half, about 7 to 8 minutes.
Remove from heat, and toss with the cooked pasta noodles, balsamic vinegar, and fresh basil.
Add the mozzarella, and serve with additional fresh basil and mozzarella pearls if desired.
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