Spaghetti With Tomatoes, Basil, Olives, and Fresh Mozzarella

• 2 lbs vine-ripened tomatoes, chopped (about 6)
• 34 lb salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
• 1 14 cups chopped fresh basil
• 12 cup halved and pitted black olives
• 4 teaspoons balsamic vinegar
• 1 14 teaspoons salt
• 12 teaspoon fresh ground black pepper
• 1 lb spaghetti
• 12 cup olive oil
• 3 garlic cloves, 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.
3. Drain, add to the tomato mixture, and toss.
4. Heat the oil in a small frying pan over moderately low heat.
5. Add the garlic and cook, stirring, for 1 minute.
6. Pour the oil over the pasta and toss again.

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

Taken from www.food.com/recipe/spaghetti-with-tomatoes-basil-olives-and-fresh-mozzarella-331164 (may not work)