Spaghetti with cherry tomatoes, green peppers, physalis and poppy seeds

Ingredients for 2 servings:

• 200g spaghetti
• 300 g cherry tomatoes
• 125 g bell pepper(s), green
• 40 g dried tomatoes
• 3 garlic cloves
• 1 m.-large onion(s), red
• 15 Physalis
• 250 ml cooking water
• 2 tsp white wine vinegar
• ½ tbsp blue poppy seeds
• 30 g butter
• ½ ball of mozzarella
• n. B. Salt
• some basil leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Place the sun-dried tomatoes in a bowl, pour boiling water over them, and let them soak for at least 30 minutes. Then remove the tomatoes from the water, cut them into strips, and reserve the soaking water. Wash and halve the cherry tomatoes. Wash the green bell peppers, deseed them, remove the white inner membranes, and cut them into strips. Peel and finely chop the garlic and onion. Remove the dry sepals from the physalis and halve them. Dice the mozzarella. Dry-roast the blue poppy seeds in a non-stick pan over high heat for about 1-2 minutes until fragrant, then set aside. Foam the butter in the pan. Add the onions and bell pepper strips with a little salt and sauté over medium heat for about 5 minutes. Add the cherry tomatoes and garlic and sauté for another 5 minutes. Add the soaking water from the sun-dried tomatoes and the white wine vinegar, bring to a boil, and simmer over medium heat for 10 minutes. Add the sun-dried tomatoes halfway through the cooking time. Meanwhile, cook the spaghetti according to the package instructions. Add the cooked spaghetti to the sauce in the pan. Add the roasted poppy seeds and physalis and mix well. Garnish with mozzarella cubes and basil leaves.