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How to Make It

Step 1

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.

Step 2

In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain, add to the tomato mixture, and toss.

Step 3

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Pour the oil over the pasta and toss again.

Step 4

Variations: Add some drained capers, chopped red onion, or grated Parmesan to the pasta.

Step 5

Wine Recommendation: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment.

Quick From Scratch Italian

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