Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Rating5.00  Votes1

INGREDIENTS


2 pounds vine-ripened tomatoes (about 6), chopped
3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
1 1/4 cups chopped fresh basil
1/2 cup halved and pitted black olives
4 teaspoons balsamic vinegar
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 pound spaghetti
1/2 cup olive oil
3 cloves garlic, minced

 

 

DIRECTIONS


In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.


In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.


Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

 

Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  4 Servings

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