in Italy

Spaghettini with cherry tomatoes and buffalo mozzarella

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Ingredients for 3 servings:

  • 300 g spaghettini
  • 250 g cherry tomatoes, peeled
  • 1 small onion(s), finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small chili pepper(s), finely chopped
  • 1 cup buffalo mozzarella, torn into small pieces
  • 1 bunch basil, leaves chopped
  • 3 tbsp, heaped tomato paste
  • salt and pepper
  • some sugar
  • 50 ml olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Sauté the onions, garlic, and chili in olive oil, add the tomato paste, and stir well. Deglaze with a little water and simmer, then season with salt, pepper, and a pinch of sugar. The sauce should be nice and creamy; if necessary, I add a little more of the pasta cooking water. Just before the end, add the cherry tomatoes and the finely torn basil. Meanwhile, cook the spaghettini until al dente, drain, and add to the sauce. Mix everything well, serve immediately, and top with the mozzarella.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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