Spaghetti with Tomatoes and Basil

Spaghetti with Tomatoes and Basil

Photo by Myra O.

  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds vine-ripened tomatoes (about 6), chopped

  • ¾

    pound salted fresh mozzarella cheese, cut into ¼-inch cubes, at room temperature

  • cups chopped fresh basil

  • ½

    cup halved and pitted black olives

  • 4

    teaspoons balsamic vinegar

  • teaspoons salt

  • ½

    teaspoon fresh-ground black pepper

  • 1

    pound spaghetti

  • ½

    cup olive oil

  • 3

    cloves garlic, minced


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.


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