Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Vine-ripened tomatoes |
| 2 tablespoons | Extra virgin olive oil |
| 3 \N | Cloves garlic; minced |
| ¼ cup | Sliced ripe olives |
| 1 tablespoon | Chopped fresh basil |
| 1 tablespoon | Chopped fresh parsley |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 4 ounces | Spaghetti; uncooked |
| 4 ounces | Mozzarella cheese; cut in cubes |
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.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #840 by L979@... on Oct 12, 1997