Spaghetti With Fresh Tomatoes

• 1 package (16 ounces) spaghetti
• 2 pounds fresh tomatoes, seeded and chopped
• 12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
• 1-1/4 cups julienned fresh basil
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 4 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• 3 garlic cloves, minced
• 2 tablespoons olive oil

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.
2. In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.

spaghetti, fresh tomatoes, mozzarella cheese, fresh basil, olives, balsamic vinegar, salt, ground pepper, garlic, olive oil

Taken from www.tasteofhome.com/recipes/spaghetti-with-fresh-tomatoes/ (may not work)