If you don't have olive brine on hand, replace it with two teaspoons red wine vinegar and 1/2 teaspoon coarse salt. Adjust to taste as needed.
Prep Time30minutes
Cook Time30minutes
Total Time1hour
Servings4
AuthorGlutenFreeBaking.com (Elizabeth Barbone)
Ingredients
1/4cupolive oil
3clovesgarlic, minced or put through a garlic press
1pintgrape or cherry tomatoes, halved
10basil leaves, sliced into thin ribbons
1/4cupkalmata olives, halved
2tablespoonsolive brinesee note above
12ouncesgluten-free spaghetti
8ouncesfresh mozzarella, cut into bite-size pieces
salt and pepper
Instructions
Combine the olive oil and minced garlic in a medium bowl. Stir to combine. Add the tomatoes, basil, olives, and olive brine. Stir to combine. Allow to stand for 30 minutes to one hour. This allows the flavors to mingle.
Bring a large pot of water to a boil. Salt generously. Add the spaghetti. Stir during the first few minutes of cooking to prevent the pasta from sticking. (Do not add oil to the pasta water.) Cook until tender.
Carefully ladle out about 1/2 cup of pasta cooking water. Drain the pasta and return it to the cooking pot. Add the tomatoes and fresh mozzarella. Toss to combine. You want the mozzarella to soften slightly. If the pasta seems dry, add a little of the pasta cooking water. Adjust as needed.