Yield: 2 Servings
|3 larges||Vine-ripened tomatoes|
|2 tablespoons||Extra virgin olive oil|
|3||Cloves garlic; minced|
|¼ cup||Sliced ripe olives|
|1 tablespoon||Chopped fresh basil|
|1 tablespoon||Chopped fresh parsley|
|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