Spaghetti With Fresh Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
With a savory combination of basil, tomatoes, and mozzarella, this warm pasta medley makes a wonderful meatless main course or side dish . From Light and Tasty Magazine. I haven't tried this yet, but will once summer is here. Seems easy, and will store well. Ingredients:
1 (16 ounce) package spaghetti |
2 lbs tomatoes, seeded and chopped |
12 ounces part-skim mozzarella cheese, cut into 1/4 in cubes |
1 1/4 cups fresh basil, julienned |
1 (2 1/4 ounce) can olives, sliced and drained |
4 teaspoons balsamic vinegar |
1/2 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
3 garlic cloves, minced |
1 tablespoon olive oil |
Directions:
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper.
3. Drain spaghetti, add to tomato mixture and toss to combine.
4. In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture, toss to coat.
5. Tip: Serve with crusty bread and melon, or alongside eggplant parmesian.
|
|