Ingredients Jump to Instructions ↓

  1. 2 pound(s) vine-ripened tomatoes (about 6) , chopped

  2. 3/4 pound(s) salted fresh mozzarella , cut into 1/4-inch cubes, at room temperature

  3. 1 1/4 cup(s) chopped fresh basil

  4. 1/2 cup(s) halved and pitted black olives

  5. 4 teaspoon(s) balsamic vinegar

  6. 1 1/4 teaspoon(s) salt

  7. 1/2 teaspoon(s) fresh-ground black pepper

  8. 1 pound(s) spaghetti

  9. 1/2 cup(s) olive oil

  10. 3 cloves garlic , minced

Instructions Jump to Ingredients ↑

  1. In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

  2. 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.

  3. 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.

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

  5. Wine Recommendation: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment.


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