4 tomatoes, peeled, seeded and chopped
1/2 cup fresh chopped basil (no substitution)
1/2 c. chopped fresh parsley
extra virgin olive oil to taste
salt and pepper to taste
1 pound mozzarella cheese, cut in tiny cubes ( I only used 3/4 pound)
1/4 to 1/2 cup ripe olives, chopped ( I use Kalamata)
2 large cloves garlic, minced or pressed
1 pound angel hair spaghetti, cooked
Parmesan cheese
- Cook the spaghetti until desired softness.I like it cooked through, not aldente.
- Plunge the cooked spaghetti in to an ice bath to stop the cooking. Drain.
- In a bowl combine all ingredients except spaghetti and Parmesan.
- Cover and let stand at least 30 minutes.
- Add the spaghetti and Parmesan and toss to coat.
- I like to cut through the spaghetti a few times for easier serving.
- Serve chilled.