Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) spaghetti

  2. 2 pounds fresh tomatoes, seeded and chopped

  3. 12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes

  4. 1-1/4 cups julienned fresh basil

  5. 1 can (2-1/4 ounces) sliced ripe olives, drained

  6. 4 teaspoons balsamic vinegar

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon coarsely ground pepper

  9. 3 garlic cloves, minced

  10. 2 tablespoons olive oil

Instructions Jump to Ingredients ↑

  1. 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. Yield: 8 servings.


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