Back to Spaghetti with Fresh Tomatoes

Print Options


Card Sizes

Spaghetti with Fresh Tomatoes Recipe

Spaghetti with Fresh Tomatoes Recipe

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.”
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 package (16 ounces) spaghetti
  • 2 pounds fresh tomatoes, seeded and chopped
  • 12 ounces Galbani® 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


  • 1. 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.
  • 2. In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat. Yield: 8 servings.

Nutritional Facts

1-2/3 cups equals 398 calories, 13 g fat (5 g saturated fat), 23 mg cholesterol, 457 mg sodium, 51 g carbohydrate, 3 g fiber, 20 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.