Lunch: Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Simplicity and freshness — pasta with an uncooked sauce of juicy tomatoes, creamy mozzarella, pungent basil, and salty olives — is what makes Italian food so great.

This recipe includes superfoods such as:

Basil

Health benefits of Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic vinegar, salt, and pepper.
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.
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.
Variations: Add some drained capers, chopped red onion, or grated Parmesan to the pasta.
Wine 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.

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