Ingredients
2 lb. vine-ripened tomatoes (about 6)
3/4 lb. salted fresh mozzarella
1 1/4 c. chopped fresh basil
1/2 c. halved and pitted black olives
4 tsp. balsamic vinegar
1 1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1 lb. spaghetti
1/2 c. olive oil
3 cloves garlic
Preparation
Step 1In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.Step 2In 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 3Heat 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.Step 4Variations: Add some drained capers, chopped red onion, or grated Parmesan to the pasta.Step 5Wine Recommendation: Valpolicella, the crisp, fruity, cherry-scented wine from the shores of Lake Garda in the Veneto, is the perfect hot-weather wine for tomato-and-herb-based dishes. Try one here for a delightful accompaniment.
