Ingredients
- 3 lrg vine-ripened tomatoes
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1/4 cup sliced ripe olives
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounces spaghetti, uncooked
- 4 ounces mozzarella cheese, cut in cubes
Make it step by step
- Peel tomatoes; coarsely chop over a medium bow, reserving juice. Combine tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let stand at room temperature 1 hour.
- Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese.
- Yield 2 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.