John Myers
Ingredients for 8 servings:
- 500g spaghetti
- 2 balls of mozzarella
- 2 tbsp capers
- 30 black pitted olives
- 300 g cherry tomatoes
- 2 tbsp pine nuts
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 bunch of basil
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Cook the spaghetti in salted water until al dente. Meanwhile, dice the mozzarella, slice the olives, wash and quarter the cherry tomatoes, and pick, wash, and finely chop the basil. Place the chopped ingredients in a bowl with the capers. Drain the cooked spaghetti, do not rinse, and add it to the salad while it is still hot. Mix quickly so that everything is well combined and the mozzarella melts nicely between the hot pasta. Season to taste with vinegar, oil, salt, and pepper, sprinkle with pine nuts, and serve. It also tastes great cold the next day. I always add a little hot vegetable stock and toss the salad again, as the pasta absorbs all the marinade. It goes perfectly with grilled meat and fish, or with ciabatta as a light main course on hot days.
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