About the Recipe
use the ripest tomatoes to create a fresh pasta sauce for this dish
8 oz whole-wheat thin spaghetti
1 Tbsp olive oil
4 large tomatoes, rinsed, cored,
� C fresh basil leaves, rinsed, dried,
and cut into 1/8-inch wide
3 oz part-skim mozzarella cheese
(chunk package), cubed
8 pitted black olives, cut into
1 In a 4-quart saucepan, bring 3 quarts of water to a
boil over high heat.
2 Add spaghetti, and cook according to package
directions for the shortest recommended time, about
6 minutes. (Whole-wheat pasta tends to fall apart if
3 Reserve 1 cup of the cooking water, and set aside.
4 Add the spaghetti back into the pasta pot. Toss with
olive oil and just enough reserved water to coat well.
5 Add the tomatoes, basil, mozzarella, and olives. Toss
gently until well mixed.
6 Divide pasta evenly among four dinner plates (about
2� cups each). Serve immediately.