Summer spaghetti

Ingredients for 2 servings:

• 250 g tomatoes, firm, ripe
• 1 small bell pepper(s), yellow
• ¼ onion(s), white, mild
• some garlic
• 1 ball of mozzarella
• 4 tbsp olive oil, good quality
• e.g. lemon juice
• Salt, coarse
• pepper, black
• 4 stalks of basil
• 200g spaghetti
• possibly Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 22 minutes

hot spaghetti with cold sauce

Score the tomatoes, briefly place them in boiling water, then peel and deseed them, and dice the flesh. Wash and finely dice the bell pepper. Finely dice the onion and dice or grate the garlic. Dice the mozzarella. Mix everything with the olive oil and lemon juice, then add salt and pepper. Wash the basil leaves and cut into fairly fine strips. Cook the spaghetti in salted water until al dente, drain, and serve directly on a warmed plate. Spoon the cold sauce over the top. Add Parmesan cheese to taste. Other herbs can also be used, such as chervil, tarragon, or coriander.