Fresh Spaghetti
This is a recipe that my mom has been making for years since I was little! It is amazing on its own as a meal, it is great as a side with grilled meat of some sort, or it is really great with grilled chicken in it for a quick meal that can be great on the go. It can be eaten hot or cold, however you like.
Ingredients
- 2 Lbs (4-6) vine ripened tomatoes, chopped
- 1 Cup Fresh mozzarella, cut into small cubes (optional, or use only for those without dairy allergy/intolerance)
- 1 1⁄4 Cup Fresh Basil Chopped
- 1 Can Black Olives Drained and halved
- 4 Tsp Balsamic Vinegar (make sure it is safe for your allergies)
- 1 1⁄4 Tsp Salt
- 1⁄2 Tsp Pepper
- 1 Lb Gluten-free spaghetti
- 1⁄4 Cup Olive Oil
- 3 Cloves Minced Garlic
- 1 Lb Chicken breast, cubed and cooked (optional)
Instructions
- Bring water to a boil, cook pasta according to directions.
- Chop tomatoes, mozzarella (if using), basil, and olives.
- Combine chopped tomatoes, cubed mozzarella (if using), basil, olives, vinegar, salt, and pepper in a large bowl.
- Once the pasta is done cooking, drain the water and add the pasta to the tomato mixture and gently toss to mix.
- Heat olive oil in a small frying pan over medium heat. Add garlic and cook, stirring constantly, for about 1 minute until fragrant.
- Pour the oil over the pasta and tomato mixture and toss again to mix well.
- OPTIONAL: If you choose to add chicken, cube chicken and cook in a pan until internal temperature is 165 degrees Fahrenheit. I like to add flavor to the chicken with garlic powder, sea salt, pepper, onion powder, and Italian seasoning (about 1⁄2 tsp each). Add to spaghetti mixture.