Spaghetti with Tomatoes and Basil
By á-4174
Rate this recipe
5/5
(1 Votes)
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
Details
Servings 4
Preparation
Step 1
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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