Checca Sauce with Spaghetti

Get creative with this simple dish: try other fresh herbs, spice it up with some minced jalepeno or serrano pepper, use Parmesan or chèvre instead of mozzarella.

📝 Ingredients

• 12 ounces spaghetti
• 1/4 cup extra virgin olive oil (or more)
• 2 cloves fresh garlic (minced)
• 4 large heirloom tomatoes (any variety, cut into bite size chunks)
• 24 pitted kalamata olives (or a mix of green and black, coarsely chopped)
• 8 ounces fresh mozzarella (cut into bite size chunks)
• salt and freshly ground black pepper
• a handful of basil leaves (thinly sliced)

👨‍🍳 Instructions

1. 1Cook pasta according to package directions.
2. 2Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
3. 3Season raw sauce to taste with salt and freshly ground black pepper.
4. 4When pasta is al dente, scoop the pasta directly over the sauce and gently toss to combine.
5. 5Add more olive oil, salt and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.