Spaghetti with Fresh Tomato Olives & Mozzarella (Quick & Easy)
Recipe: #5432
May 15, 2012
Categories: Side Dishes, Spaghetti, Tomato, Italian Mediterranean, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Italian Dinner, more
"Since the tomatoes are fresh and not cooked their flavor really stands out, it's best to make this using summer's crop red juicy ripe tomatoes. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the garlic flavor is tasted throughout the dish, this tastes great hot or room temperature, you may never go back to canned tomatoes again after you taste this!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (480.5 g)
- Calories 931.1
- Total Fat - 44.8 g
- Saturated Fat - 13.9 g
- Cholesterol - 47.6 mg
- Sodium - 641.4 mg
- Total Carbohydrate - 99.2 g
- Dietary Fiber - 2.9 g
- Sugars - 6.5 g
- Protein - 42.4 g
- Calcium - 864.1 mg
- Iron - 5.5 mg
- Vitamin C - 58.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Inj a large bowl combine the chopped tomatoes with the mozzarella, fresh basil, olives, balsamic vinegar and 1 teaspoon salt allow to sit for about 20-30 minutes, stirring a few times.
Step 2
Meanwhile 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 1/2 cup olive oil in a small skillet pan over medium-low heat. Add the chili flakes and garlic; cook, stirring, for 1 minute. Pour the oil over the pasta and toss again. Season with pepper, to taste and more salt if needed.
Step 4
Pass the Parmesan cheese at the table.
Tips
No special items needed.
0 Reviews
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