Add balsamic viniger + brown sugar to a small nonreactive sauce pan.
Bring mixture to a boil then reduce to a simmer and cook down, sitrring occationaly for about 10- 15 minutes untill mixture coats the back of a spoon.
FOR THE BRUSCHETTA PASTA
Prepare your veggies and herbs.
Bring a large pot of water to a boil. Liberally salt and add pasta. Follow the timming on the box. Ours was 6 minutes.
In a medium-sized saucepan on medium heat add 1/4 cup olive oil. When oil is hot and shimmering add in the onions and garlic and cook until fragrant just a minute or two (no browning). Take the pan off of the heat and add in the cherry tomatoes just to warm them through.
When the pasta is done, drain it then add into the pan with your cherry tomatoes. Add in parmesan cheese + basil and toss through untill everything in incorporated well. Salt to taste.
Prepare your serving bowls. Add some pasta make sure you get in some tomatoes into each bowl. Take a piece of fresh mozzarella place in your bowl. Add a drizzle of olive oil and a sprinkle of chili flakes to the mozzarella. Then drizzle the whole bowl with balsamic glaze.