Spaghetti With Fresh Tomatoes

• 1 (16 ounce) package spaghetti
• 2 lbs tomatoes, seeded and chopped
• 12 ounces part-skim mozzarella cheese, cut into 1/4 in cubes
• 1 14 cups fresh basil, julienned
• 1 (2 1/4 ounce) can olives, sliced and drained
• 4 teaspoons balsamic vinegar
• 12 teaspoon salt
• 12 teaspoon fresh coarse ground black pepper
• 3 garlic cloves, minced
• 1 tablespoon olive oil

1. Cook spaghetti according to package directions.
2. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper.
3. Drain spaghetti, add to tomato mixture and toss to combine.
4. In a small nonstick skillet over medium heat, cook garlic in oil until tender.
5. Pour over spaghetti mixture, toss to coat.
6. Tip: Serve with crusty bread and melon, or alongside eggplant parmesian.

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

Taken from www.food.com/recipe/spaghetti-with-fresh-tomatoes-303446 (may not work)