Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
"Since the tomatoes here are not cooked, you'll really notice their flavor--or lack of it. Make this sauce in the summer when fresh tomatoes are at their peak. The garlic is heated briefly in the oil, and then the garlicky oil is tossed with the spaghetti so the flavor is dispersed throughout the dish. The pasta is equally good warm and at room temperature...."
INGREDIENTS
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2 pounds vine-ripened tomatoes (about 6), chopped
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3/4 pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
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1 1/4 cups chopped fresh basil
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1/2 cup halved and pitted black olives
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4 teaspoons balsamic vinegar
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1 1/4 teaspoons salt
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1/2 teaspoon fresh-ground black pepper
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1 pound spaghetti
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1/2 cup olive oil
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3 cloves garlic, minced
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