Summary

Ingredients

• 300 g spahetti
• Salt water
• 2 red pepper (s)
• 1 clove garlic
• 3 tablespoon ajvar
• 1 cup cream
• 1 scoop mozzarella
• Herbs, (Italian herbs), from the freezer
• Basil, fresh or frozen
• salt and pepper
• some oil for the pan

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Instructions

1. First cut the bell pepper into large cubes and the mozzarella into small cubes. The garlic should be cut as small as possible. Cook the pasta according to the instructions.
2. Meanwhile, heat some oil in a pan. Add the garlic and paprika and sauté for a while until the paprika cubes have the desired firmness. Add ajvar and then top up with cream. The sauce should boil briefly, then turn the heat down again and add the herbs as desired. Season with salt and pepper. Finally, add the mozzarella to the sauce. Drain the pasta and serve with the sauce as soon as the mozzarella has melted.
3. If there is anything left over, I often bake the pasta with the sauce with mozzarella the next day. If you have to pay attention to a special diet, you can also use gluten-free spaghetti and lactose-free milk products.