Italian Tomato Pasta

3 large vine-ripened tomatoes
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup sliced ripe olives
1 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces spaghetti, uncooked
4 ounces mozzarella cheese, cut into cubes

Peel tomatoes; coarsely chop over a medium bowl, reserving juice.

Combine tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let stand at room temperature 1 hour.

Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and top with cheese.

Yield: 2 servings