1poundspaghetticooked al dente according to package directions
1/2cupgrated fresh Parmigiano-Reggiano cheese
Instructions
In a large pot, cook pasta al dente according to package directions.
In a large bowl, add tomatoes, mozzarella, olives, garlic, capers, basil, olive oil and sea salt and freshly ground pepper to taste. Toss to combine. Allow to marinate at room temperature for 30 minutes.
Drain hot pasta and toss with tomato mixture. Top with Parmigiano-Reggiano cheese.
Notes
SERVING SUGGESTION: Sautéed zucchini and squash.VEGETARIAN: No changes necessary.GLUTEN FREE: Make sure pasta, black olives and capers are gluten free.NUTRITION: 499 Calories; 20g Fat (35.1% calories from fat); 18g Protein; 64g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 437mg Sodium. Exchanges: 4 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates