Spaghetti with Fresh Tomato Olives & Mozzarella (Quick & Easy)
Created by KittenCal on May 15, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 8m
- Recipe #5432
Ingredients
- 2 pounds tomatoes (ripe red tomatoes, chopped, about 6 large)
- 3/4 pound mozzarella cheese (salted fresh mozzarella cheese, cut into 1/2-inch cubes, at room temperature)
- 1 1/4 cups fresh basil, chopped
- 1/2 cup black olives ( halved and pitted)
- 1 tablespoon balsamic vinegar
- 1 pound dry spaghetti pasta
- 1/2 cup oil (olive oil -- you can use more but do NOT reduce!)
- 1/4 teaspoon crushed chili flakes, or to taste
- 3 to 6 garlic cloves, minced
- Salt and fresh ground black pepper, to taste
- Fresh grated Parmesan cheese, to taste
How to Make
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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.
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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.
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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.
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Step 4: Pass the Parmesan cheese at the table.