Spaghetti with mozzarella

Ingredients for 4 servings:

• 500g spaghetti
• 2 bags of mozzarella
• 1 can of tomatoes, whole
• 1 medium-sized garlic clove(s)
• 1 onion(s)
• 1 m.-large chili pepper(s), green, not too hot
• 100 ml cream, reduced fat
• some basil, fresh
• salt and pepper
• some lemon juice
• butter
• olive oil

Instructions

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

Some recipes last for decades if they’re good. This is one of them. In any case, it’s simple to prepare (serving takes a bit of timing) – I learned this at my favorite pizzeria in Lausanne. Cook the spaghetti al dente. Very important: the pasta must not be too soft! Drain the cooking water, do not rinse the pasta, and toss with a knob of butter until warm until ready to serve. In the meantime, add 1 tablespoon of olive oil to a saucepan and heat. Peel and finely chop the onion and garlic, and sauté lightly in the olive oil. Halve the chili pepper, deseed it, and thinly slice it. Add the tomatoes, chili, and cream to the sauce, bring the sauce to a boil, and simmer over low heat for 8 minutes. Finally, add the roughly chopped basil leaves and a knob of butter to the sauce and let it cook for just a short time. This gives the sauce the best flavor. Season with salt, pepper, and a dash of lemon juice. Cut both mozzarella cheeses into small cubes. To serve: Place the spaghetti (warm), sauce (hot), and mozzarella (cold) in separate bowls. Place the pasta and sauce into deep plates, add mozzarella to taste, and mix gently. The mozzarella will melt as you dine – delicious! Serve with a light red wine and, of course, a green salad.