Spaghetti Caprese À La Mosine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g spahetti
- 4 spring onion (s)
- 0.5 ½ chilli pepper (s), fresh
- 500 g cherry tomato (s), aromatic
- 2 scoops mozzarella
- 1 bunch fresh basil
- 2 tablespoon, leveled olive oil
- salt
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Bring about 2 - 3 liters of water with plenty of salt to a boil in a large saucepan. Cook the spaghetti until al dente.
- Heat the olive oil in a large pan, sauté the spring onions cut into rings and the chilli pepper cut into rings. Halve the cherry tomatoes and add to the pan after 3 - 5 minutes, sauté briefly.
- Roughly cut the basil into strips, leaving a few small leaves for decoration later. Dice the mozzarella.
- Add the drained spaghetti to the pan with the onion rings and tomatoes. Put the basil strips on top, mix briefly and leave to stand for approx. 2 minutes. Then pour the mozzarella cubes over it and fold in carefully. Season with pepper from the mill.
- Spread the spaghetti on plates and decorate with the leftover basil leaves.
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