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Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 7 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature.
RECIPE 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
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella Recipe at Cooking.com
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.


Variations


Add some drained capers, chopped red onion, or grated Parmesan to the pasta.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spaghetti Night
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 772
Fat. Total: 21g
Fiber: 8g
Carbohydrates, Total: 106g
Sodium: 1335mg
% Cal. from Fat: 24%
Cholesterol: 46mg
Protein: 41g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Doris Reviewed: 09/19/2008
Wow!!! Great pasta meal recipe!
I served this for dinner last night adding a little leftover cooked chicken in pesto. It was fabulous and my husband couldn't stop complimenting me on it. I saved a bit to combine with a couple eggs for a morning frittata. Delicious!
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