Tomato, Olive, and Mozzarella Spaghetti

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Don't forget to head on over to Home Cooking and check out all of the great recipe from Linda, Stefanie, and  Melinda!  They have everything from sweet to savory.  There is something for everyone!

This was pretty good.  I enjoyed and the kids did too.  My husband said I need to add chicken next time and I suppose that is a good possibility.  My daughter hated the olives, but I purposely left them big so she could easily pick them out.  I think this would be even better the next day after letting the flavors meld together all night in the fridge.  Overall I think this is good recipe which I will be keeping and using quite frequently.  There are minimal ingredients and it is rather filling.  This would be especially good for a a summer meal when you don't want to slave over a hot stove.  You can easily swap Feta Cheese for Mozzarella Cheese, Black Olives for Kalamata Olives, and add additional herbs that your family would enjoy.

Tomato, Olive, and Mozzarella Spaghetti
1 lb Tomatoes, seeded and cut into 1/2 inch pieces
1/2 cup Kalamata Olives
1/2 lb Fresh Mozzarella, cut into 1/4 inch pieces
3 TBS drained Capers
3 TBS chopped Flat Leaf Parsley
1/4 tsp Salt
1/4 tsp Fresh Black Pepper, ground
3/4 lb Spaghetti Noodles, cooked and drained
6 TBS Olive Oil
3 TBS minced Garlic (I used the jar type, but you could use 3 cloves of fresh garlic)

1. In a large jar combine tomatoes, olives, cheese, capers, parsley, salt, and pepper
2. Heat olive oil over medium-high heat in a frying pan.  Add garlic and saute for about 1 minute.  Remove from heat and add noodles.  Coat thoroughly and then add to tomato mixture.

This is a very versatile dish with fresh ingredients and minimal preparation.  I can't wait to have some tomorrow for lunch :)  I really think if it was refrigerated for a couple of hours before serving that the flavors would come out even better.  I will post an update after I try some for lunch tomorrow!

UPDATE:  After refrigerating this all night it is even better.  I think this dish is best served cold and my husband agreed.  It was much tastier and it really just needs to chill for a couple hours before serving.  The one thing I may add the next time I make it is a little finely chopped red onion for some crunch.  I think it would really complete the dish.  This is definitely a great recipe that will be added to my favorite folder :)


This recipe was inspired by the recipe found HERE