Sunday, January 1, 2012

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


  1. You had me at capers. My favorite flavor lately! In fact, I think I might need some of your pasta! Glad you shared it with Tuesday's Tasty Tidbits. Hope you will come back this week.

    1. I have never had capers until I made this and they are WONDERFUL! I can't believe I have never tried them before. Thanks for stopping by with the lovely compliment. I look forward to linking up again :)

  2. I love all the flavors in this dish, I'm going to have to try this one. I came over from Things that make you go yumm! I am a new follower. Can't wait to see more of your recipes.

    1. Thank you for your kind words! I am also following your blog. You have some fabulous recipes that I can't wait to try!

    2. I am featuring you on Home Cooking this Wednesday. Stop by to pick up my button if you like.

      Have a great week.

    3. Thanks for the feature! Have a wonderful day!!!

  3. This sounds amazing. I really love fresh mozzerella. Thanks for sharing your recipe this week @ Things That Make You Say Mmmmm!

    1. Fresh mozzarella is FABULOUS! One of my favorites, but I am a cheese addict ;) Thanks for stopping by and for hosting such a great linky!


What do you think? I'd love to hear from you!