Use the ripest tomatoes to create a fresh pasta sauce for this dish

Ingredients

• 8 oz whole-wheat thin spaghetti
• 1 Tbsp olive oil
• 4 large tomatoes, rinsed, cored, and cubed
• 1/4 cup fresh basil leaves, rinsed, dried, and cut into 1/8-inch wide slivers
• 3 oz part-skim mozzarella cheese (chunk package), cubed
• 8 pitted black olives, cut into long slivers

Directions

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 2 and 1/4 cups each). Serve immediately.

Tip: Try serving with a fresh green salad drizzled with light vinaigrette dressing.