Spaghetti in tomato sauce with mozzarella balls

Spaghetti in tomato sauce with mozzarella balls

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 616 kcal
, Fat: 12 g
, Carbohydrate: 98 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tomato sauce

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
2 tbsp tomato puree
1 tin peeled cherry tomatoes (approx. 400 g)
1 pinch sugar
½ tsp salt
a little pepper
¼ bunch basil, finely chopped


500 g spaghetti
salted water, boiling

To serve

125 g cherry tomatoes, cut in half
150 g mozzarella balls, drained
some basil leaves
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How it's done

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Tomato sauce

Heat the oil in a pan. Sauté the onion and garlic. Add the tomato puree and cook briefly. Add the tomatoes and all the other ingredients up to and including the pepper, simmer uncovered for approx. 10 mins. Add the basil.


Cook the spaghetti in boiling salted water until just al dente, set aside approx. 100 ml of the cooking water, drain the spaghetti, add to the sauce along with the reserved cooking water, mix. Transfer to a platter, shape into nests.

To serve

Top the spaghetti with the tomatoes and mozzarella, garnish with basil.


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