Spaghetti With Tomatoes, Basil, Olives, And Fresh Mozzarella

• 2 pounds vine-ripened tomatoes (about 6), chopped
• 3/4 pound salted fresh mozzarella, 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

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.

tomatoes, mozzarella, fresh basil, black olives, balsamic vinegar, salt, freshground black pepper, spaghetti, olive oil, garlic

Taken from www.myrecipes.com/recipe/spaghetti-with-tomatoes-basil-olives-fresh-mozzarella (may not work)