Quick And Easy Thin Spaghetti Caprese

1 pkg (8 oz) uncooked thin spaghetti
1 Tbsp extra-virgin olive oil, more or less as desired
4 large Roma tomatoes, washed and diced
1/4 cup fresh basil leaves, cut chiffonade style
3 ounces fresh soft mozzarella (deli packaged), cut in bite size pieces
8 whole pitted black olives, rough chopped
2 green onions, chopped
salt and pepper to taste

Cook spaghetti in a large pot of boiling water with salt, according to package directions, making sure it remains al dente; drain and put in a very large bowl, add olive oil and toss to coat well, adding a bit more if you want your pasta oilier.
Add the remaining ingredients and toss gently.  Taste and add salt and pepper as needed for flavor. Serve at room temperature either on plates or in pasta bowls.
Serves 4.