Brendan’s Spaghetti (Caprese Spaghetti)

Chop the tomato and mozzarella into bite-sized chunks. Cut the basil into strips. Mince the garlic finely. If you don’t like raw garlic, sauté in a little olive oil until tender, about 3 minutes.

Add the above ingredients to a large bowl. Drizzle with olive oil and balsamic vinegar. Mix, cover with plastic wrap and put into the fridge overnight.

Cook pasta according to package directions and drain. Toss the tomato, mozzarella, etc. mix into the spaghetti pot while the pot is still hot, but the burner is off. Add pasta to the pot and stir. Let the whole thing sit for a minute to allow the cheese to become all melty.

Note: you don’t have to allow the tomato, mozarella, etc. mix to marinate overnight, but the flavor is stronger if you do.