Ingredients
1 package (16 ounces) spaghetti2 pounds fresh tomatoes, seeded and chopped12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes1-1/4 cups julienned fresh basil1 can (2-1/4 ounces) sliced ripe olives, drained4 teaspoons balsamic vinegar1/2 teaspoon salt1/2 teaspoon coarsely ground pepper3 garlic cloves, minced2 tablespoons olive oil
Preparation
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.
