Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

This recipe is quick, easy, and simple.  And more importantly, it is pleasing to the taste buds.  And you can throw in whatever else you want in there.

The ingredients were spaghetti, tomatoes, basil, black olives, mozzarella, garlic, olive oil, balsamic vinegar, salt and pepper.

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First I got my spaghetti cooked according to the package.  Then I cut up the mozzarella balls into chunky pieces.

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Then I sliced the olives into halves.

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Minced the garlic…

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I added the cut-up tomatoes and basil into a medium mixing bowl, as well as the olives and mozzarella cheese.  Salted, peppered and drizzled the balsamic vinegar into the bowl.

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Mixed it well and set it aside.

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Then, in a small sauté pan, I added the olive oil and garlic, and simmered it for a minute.   I was in a rush and I thought I could use medium heat to speed it up.  Boy I was wrong.  I almost ended up with burnt garlic oil! I had to strain the garlic and just used the oil into the spaghetti.  So I learned a new lesson here.  Do not rush when simmering garlic in oil!

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Then I dumped the spaghetti into the bowl…

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Added the strained garlic oil into the bowl and tossed it.

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Served the spaghetti onto a plate…

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And added shredded Parmesan cheese on top…

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It was a yummy dinner.  Quick, light, and tasty.  I’ll definitely make this again.   🙂

Print recipe here.

Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

Recipe courtesy: Quick From Scratch – Italian via


2 lbs. vine-ripened tomatoes, seeded, chopped

¾ lbs. salted fresh mozzarella, cut into ¼ cubes at room temperature

1¼ cups chopped fresh basil

½ cup halved and pitted black olives

4 tsp. balsamic vinegar

1¼ tsp. salt

½ tsp. fresh ground pepper

1 lbs. spaghetti

½ cup olive oil

3 garlic clove, minced

Shredded Parmesan Cheese


In a medium bowl, mix in the chopped tomatoes, basil, olives, cut up mozzarella.  Season with salt, pepper, and balsamic vinegar.  Mix well and set aside.

Prepare spaghetti according to the package’s direction.  Put into the bowl, toss well.

In a small sauté pan, drizzle olive oil, and sauté minced garlic in low heat for one minute.

Pour the oil over the pasta and tomato mixture and toss again.  Top with shredded Parmesan Cheese and serve.

This entry was posted in Mozarella, Pasta and tagged , , , . Bookmark the permalink.

2 Responses to Spaghetti with Tomatoes, Basil, Olives and Fresh Mozzarella

  1. I love kalamata olives all the way, i love to paired that with seafood and tomato based sauce…
    i’ve never use a mozarella on pasta before…tempting to try
    I guess your pasta salad is great for quicky recipes…
    btw, emang dsr org asia, apa2 dikasih garlic oil…
    aku lbh suka homemade garlic oil daripada garlic olive oil yg dibotol, baunya kayak minyak pijat…hehehe


    • Anny says:

      Mozarella enak kok, tapi ya gitu, hampir kayak tahu, very mild ama hampir nggak ada rasanya. Iyah, ini cepet banget bikinnya.. terus rasanya itu juga tergantung tomatnya. Kalau tomatnya yang manis, pastanya jadi enak sekali.. Tomat disini kan petiknya pas masih hijau semua, jadi kadang harus di tunggu makannya… di jemur di sinar matahari biar matang.. hahaha.. loh, garlic itu kan enak sekali… hahaha. Hidup tanpa garlic kan bisa merana? 🙂


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