Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

I tried a wonderful new recipe for dinner tonight. It was fresh and perfect for a hot summer night. It seemed a little strange at first, because the sauce isn't cooked at all, but it is absolutely delicious!

Here it is. Enjoy.

Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

INGREDIENTS

2 pounds vine-ripened tomatoes (about 6), chopped

3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature

1 1/4 cups chopped fresh basil

1/2 cup halved and pitted black olives (I used Kalamata olives.)

4 teaspoons balsamic vinegar

1 1/4 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound spaghetti

1/2 cup olive oil (This may not look like enough, but it's plenty.)

3 cloves garlic, minced (I used eight!)

DIRECTIONS

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

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.

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.

I didn't toss the pasta and tomato mixture together. I left them separate so that when we have leftovers, we can heat the pasta and still have the fresh tomato topping. Therefore, when I served it, I heaped a generous bunch of the tomato mixture on top of the pasta. Don't forget to dig to the bottom to dip out some of the vinegar for the pasta.