John Myers
Ingredients for 3 servings:
- 300g spaghetti
- salt water
- 2 red bell peppers
- 1 clove(s) garlic
- 3 tbsp ajvar
- 1 cup of cream
- 1 ball of mozzarella
- Herbs (Italian herbs), from the freezer
- Basil, fresh or frozen
- salt and pepper
- some oil for the pan
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
First, roughly dice the bell peppers and finely dice the mozzarella. Chop the garlic as finely as possible. Cook the pasta according to the instructions. Meanwhile, heat a little oil in a pan. Add the garlic and bell peppers and sauté for a while until the peppers are tender enough to taste. Add the ajvar and then top up with cream. Bring the sauce to a boil briefly, then reduce the heat and add the herbs to taste. Season with salt and pepper. Finally, add the mozzarella to the sauce. Drain the pasta and, once the mozzarella has melted, serve with the sauce. If there’s any leftovers, I often bake the pasta with the sauce and mozzarella the next day. Those with special dietary requirements can also use gluten-free spaghetti and lactose-free dairy products.
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