Summer Tomato and Basil Spaghettini

Ingredients

• 2 1/2 pounds plum tomatoes, shallow X cut in skin on side opposite stem
• 1 cup pitted Niçois or Kalamata olives, halved
• 8 tablespoons extra-virgin olive oil
• 1 /2 cup thinly sliced fresh basil leaves
• 1 /3 cup chopped shallots
• 1 cup coarse fresh breadcrumbs made from crustless French bread
• 1 pound spaghettini
• 1 8-ounce ball water-packed mozzarella cheese, cut into 1 1/2x1/4-inch strips
• Fresh basil sprigs

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