spaghetti with mozzarella
A light spaghetti dish with fresh notes and a spicy chilli edge.
Servings: 2
ingredients:
- 150 g spaghetti
- 1 packet fresh parsley
- 1 packet fresh basil
- 1 clove of garlic
- 50 g butter
- 400 g Italian peeled tomatoes (1 can)
- a splash of honey
- ΒΌ tsp ground chilli powder (to taste)
- 125 g mozzarella di buffalo (1 ball)
- salt & pepper (to taste)
- grated Parmesan (optional)
equipment:
- saucepan (for the pasta)
- colander (for the pasta)
- frying pan
how to:
- Chop the fresh herbs, chop or press the clove of garlic and start softly frying in the butter in your frying pan.
- Add the peeled tomatoes ... add some honey and the ground chilli powder & mix ... and let it simmer ... for about 10 min.
- Cut the mozzarella di buffalo in small cubes & set aside.
- In your saucepan bring water to a boil and add salt.
- Let the spaghetti cook according to the recommendation on the packet. Drain the spaghetti in the colander & add the spaghetti to the frying pan.
- Mix thoroughly and add salt & pepper to taste.
- Finally add the cubed mozzarella & mix once more.
- Serve at once.
- Optional: you may offer grated Parmesan extra.
Storing:
- not recommended!
- You may prepare the tomato sauce beforehand, but w/o adding the mozzarella, and store it in the fridge.