1 package (8-oz.) spaghetti noodles (the original recipe called for 16-oz., but I thought it was a little noodle heavy so I changed it)
2 lbs. fresh tomatoes, seeded and chopped
12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4-oz.) sliced ripe olives, drained
4 tsp. basalmic vinegar
1/2 tsp. salt
1/2 tsp. ground pepper
3 garlic cloves, minced
2 Tbs. olive oil
Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt, and pepper. Drain spaghetti; add to tomato mixture and toss to combine.
In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat. Makes 8 servings.
Enjoy!
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