Ingredients :
¼ Cup fresh basil leaves, rinsed, dried,and
cut into 4 large tomatoes, rinsed, cored,
and cubed
8 ounce whole-wheat thin spaghetti1/8 inch
wide slivers
wide slivers
3 ounce part-skim mozzarella cheese
chunk package, cubed
8 pitted black olives, cut into
long slivers
1 tablespoon olive oil
INSTRUCTIONS:
1 In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2 Add spaghetti, and cook according to package directions for the shortest
recommended time, about 6 minutes. Whole-wheat pasta tends to fall apart
if overcooked.
3 Reserve 1 cup of the cooking water, and set aside. Drain spaghetti.
4 Add the spaghetti back into the pasta pot. Toss with olive oil and just enough
reserved water to coat well.
5 Add the tomatoes, basil, mozzarella, and olives. Toss gently until well mixed.
6 Divide pasta evenly among four dinner plates about 2¼ cups each.
Serve immediately.
