Summary

Ingredients

• 500 g spahetti
• 2 scoops mozzarella
• 2 tablespoon capers
• 30 olives, black, pitted
• 300 g cherry tomato (s)
• 2 tablespoon pine nuts
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 1 bunch basil
• salt and pepper

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Instructions

1. Cook the spaghetti in salted water until al dente.
2. Meanwhile, cut the mozzarella into cubes, cut the olives into slices, wash and quarter the cherry tomatoes, pluck the basil, wash and cut into small pieces. Put the chopped ingredients with the capers in a bowl. Drain the cooked spaghetti, do not rinse and pour over it immediately while hot. Mix quickly so that everything mixes well and the mozzarella melts nicely between the hot noodles. Season with vinegar, oil, salt and pepper and season to taste, pour the pine nuts over the top and serve.
3. Also tastes very good cold the next day. I then always add some hot vegetable stock and mix the salad again, as the noodles soak up the whole marinade.
4. Goes well with grilled meat and fish or with a ciabatte as a light main course on hot days.