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Tomato-creamy one-pot pasta with mozzarella and Cabanossi

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Ingredients for 2 servings:

  • 250 g whole wheat pasta (wholemeal spaghetti)
  • 250 g cherry tomatoes
  • 1 cube of soup seasoning for meat soups
  • 1 handful of basil
  • 100 g Cabanossi
  • 1 ball of mozzarella
  • 500 ml water
  • 1 tbsp tomato paste
  • ½ tsp sambal oelek
  • some salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Break the spaghetti in half. Halve the cherry tomatoes. Wash the basil leaves and cut the Cabanossi into bite-sized pieces. Place all ingredients, except the mozzarella, in a saucepan. Bring to a boil and simmer for about 10 minutes, until the water has almost evaporated. Dice the mozzarella and add it to the pan. Continue simmering briefly until the water has completely evaporated and the mozzarella has melted. Stir occasionally during cooking to prevent sticking. If the water has evaporated but the pasta isn’t yet cooked through, add a little more water.

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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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