Spaghetti in tomato sauce with mozzarella balls
Ingredients
for 4 person
| 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 |
| 125 g | cherry tomatoes, cut in half |
| 150 g | mozzarella balls, drained |
| some | basil leaves |
How it's done
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.
Spaghetti
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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