Spaghetti With Tomatoes, Basil, Olives, and Fresh Mozzarella |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Food & Wine Ingredients:
2 lbs vine-ripened tomatoes, chopped (about 6) |
3/4 lb 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 lb spaghetti |
1/2 cup olive oil |
3 garlic cloves, minced |
Directions:
1. In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
2. 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.
3. Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute.
4. Pour the oil over the pasta and toss again.
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