12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces (NOTE: place mozzarella on plate and freeze until slightly firm, about 10 minutes. Freezing prevents it from turning chewy when it comes in contact with the hot pasta).
Parmesan cheese for garnish
In a stockpot, combine water, olive oil, pasta, tomatoes, basil, garlic, salt and pepper.
Cook over high heat and bring to a boil.
Reduce heat to a simmer and continue to cook for 11 to 12 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
Remove from heat and let stand 2-3 minutes.
Add mozzarella, lemon juice, and balsamic vinegar, gently toss to combine.
Let stand 5 minutes. Stir in 2 T chopped fresh basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired.