2 lbs ripe, vine-ripened tomatoes, chopped
1 handful fresh basil leaves, washed and chopped
1/2 cup sliced black olives
1 cup fresh salted mozzarella, cut into 1/4-inch cubes, at room temperature
4 tsp balsamic vinegar
1 1/2 tsp salt
1/2 tsp black pepper
1/2 cup olive oil
3-4 cloves garlic, minced
1 lb thin spaghetti
Start a big pot of salted water to boil for the pasta.
In a large glass or stainless steel bowl, combine the tomatoes, basil, olives and mozzarella. Toss with vinegar, salt and pepper and set aside.
Cook the spaghetti according to the package directions until al dente. In the meantime, heat the oil in a small skillet and saute the minced garlic for 1 minute.
When the pasta is done, drain it and toss with the olive oil and garlic and then add the tomato mixture and toss again.
Serve hot or at room temperature.
I found this at cooking.com and it is quite tasty! Next time, I'll saute some chopped onion before I cook the garlic...just 'cause I think it needs some! Maybe a sprinkle of Parmesan?
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