• Fast

Ingredients

1. 2 pounds vine-ripened tomatoes (about 6), chopped
2. 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
3. 1 1/4 cups chopped fresh basil
4. 1/2 cup halved and pitted black olives
5. 4 teaspoons balsamic vinegar
6. 1 1/4 teaspoons salt
7. 1/2 teaspoon fresh-ground black pepper
8. 1 pound spaghetti
9. 1/2 cup olive oil
10. 3 cloves garlic, minced

Directions

1. In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
2. 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.
3. 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.

Notes

Variations

Add some drained capers, chopped red onion, or grated Parmesan to the pasta.