6 ounces spaghetti2 tablespoons extra-virgin olive oil (or more)
1 clove fresh garlic, minced
4 heirloom tomatoes, any variety, cut into bite-size chunks
12 olives, a mix of green and black, coarsely chopped
4 ounces fresh mozzarella, cut into bite size chunks
Salt and freshly ground black pepper, to taste
A handful of basil leaves, thinly sliced
1. Cook pasta according to package directions.
2. Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
3. Season raw sauce to taste with salt and freshly ground black pepper. When pasta is al dente, scoop the pasta directly over the sauce and gently toss to combine.
4. Add more olive oil, salt, and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.