Spaghetti with Fresh Tomatoes

Whenever I ask my kids what they want me to make for dinner, invariably one of them always says, "spaghetti", which always makes me inwardly groan. It's not so much that I dislike spaghetti, it's just that it's always been my go-to meal for crazy days. If we're in a hurry and I can't think of what else to make, I think spaghetti, so I hate putting it on the menu because I know I'll end up making it a couple times a month anyway. Then I found this simple spaghetti recipe from Light and Tasty and I'm singing a whole new tune now! With its perfectly delectable combination of basil, mozzarella cheese, and fresh tomatoes, it's the very epitome of a perfect summer meal and I'll be adding it to the menu often!

The ingredients:

1 package (8-oz.) spaghetti noodles (the original recipe called for 16-oz., but I thought it was a little noodle heavy so I changed it)
2 lbs. fresh tomatoes, seeded and chopped
12 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
1-1/4 cups julienned fresh basil
1 can (2-1/4-oz.) sliced ripe olives, drained
4 tsp. basalmic vinegar
1/2 tsp. salt
1/2 tsp. ground pepper
3 garlic cloves, minced
2 Tbs. olive oil

Cook spaghetti according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, cheese, basil, olives, vinegar, salt, and pepper. Drain spaghetti; add to tomato mixture and toss to combine.

In a small nonstick skillet over medium heat, cook garlic in oil until tender. Pour over spaghetti mixture; toss to coat. Makes 8 servings.

Enjoy!