Capellini with sun-dried tomatoes

Ingredients for 4 servings:

• 500 g pasta (capellini)
• 1 jar tomatoes, dried, preserved in oil, halved
• 2 tbsp capers, if desired
• 3 tsp vegetable broth
• butter
• Arugula or basil
• 2 balls of mozzarella, cut into cubes
• ½ jar white wine
• 1 small onion(s), chopped
• 1 clove(s) garlic, chopped
• Parmesan

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pasta, quick to prepare, delicious

Melt butter in a pan and sauté the onions and garlic. Dissolve 3 teaspoons of vegetable stock in it. Halve the tomatoes and add them along with the capers (not necessary if you don’t like them). Let them reduce slightly, then deglaze with the white wine. In the meantime, cook the capellini al dente (only takes 3-4 minutes). At the very end, add the arugula or basil to the pan. Don’t let it get too limp! Then add the capellini to the pan and mix thoroughly. Finally, add the diced mozzarella and mix thoroughly again so that the mozzarella melts slightly. You can also microwave the spaghetti plates individually with the diced mozzarella; this way you can more easily control how melted the mozzarella is. Serve with Parmesan cheese.