12 oz. part-skim mozzarella cheese, cut into 1/4 in. cubes
1-1/4 c. julienned fresh basil
1 can (2-1/4 oz.) sliced ripe olives, drained
4 t. balsaqmic vinegar
1/2 t. salt
1/2 t. coarsely ground pepper
3 garlic cloves, minced
2 T. olive oil
Instructions
Cook spaghetti according to pkg. directions. Meanwhile, in a lg. serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt, and pepper. Drain spaghetti; add to tomato mixture and toss to combine.
IN a sm. nonstick skillet over med. heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat.
Serving
Suggestions
Serve with crusty bread and melon slices or alongside eggplant Parmesan
Originally Submitted
1/9/2008
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