With the delectable combination of basil, tomatoes and mozzarella, this warm pasta medley makes a wonderful meatless side or main course. From Avon Lake, Ohio, Sandy Jenkins writes, “Everyone in our family loves this recipe, and it’s such a great way to use fresh tomatoes from your garden.”
- 1 package (16 ounces) spaghetti
- 2 pounds fresh tomatoes, seeded and chopped
- 12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
- 1-1/4 cups julienned fresh basil
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 4 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt and pepper. Drain spaghetti; add to tomato mixture and toss to combine.
- In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat. Yield: 8 servings.
Originally published as Spaghetti with Fresh Tomatoes in Light & Tasty August/September 2005, p6
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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