Pasta with Tomatoes, Basil, Olives, and Fresh Mozzarella

Pasta with Tomatoes, Basil, Olives, and Fresh Mozzarella
Adapted from www.foodandwine.com

2 pounds Roma tomatoes, chopped
3/4 pound marinated fresh mozzarella balls, cut into quarters
1/2 cup brined pitted Kalamata olives, cut into quarters (3.0 ounces)
1-1/4 cup packed fresh basil leaves, chiffonade
3/4 cup chopped red onions (3.0 ounces)
1/4 cup capers, rinsed and coarsely chopped (1.5 ounces)
2 tablespoons balsamic vinegar (1.0 ounce)
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 pound whole wheat linguine or spaghetti
1/2 cup olive oil (3.4 ounces)
4 large garlic cloves, finely minced (0.5 ounces)
1/2 cup grated Parmesan cheese (2.0 ounces)

In a very large bowl, combine the tomatoes, mozzarella, olives, basil, onions, capers, balsamic vinegar and salt. Toss together until well combined. Set aside.

In a large pot of boiling, salted water, cook the pasta until al dente, about
11 to 13 minutes. Drain and add to tomato mixture. Toss well.

Heat the oil in a small frying pan over moderately low heat. Add the garlic and cook, stirring for 1 minute. Pour the oil over the pasta and toss again. Toss in Parmesan cheese and serve.

Yields 4 to 6 servings