Spaghetti with Cold Tomato and Mozzarella Sauce

Summary

Ingredients

• 500 g spahetti
• Salt water
• 3 large tomato (s)
• 2 cloves garlic, possibly more
• 3 scoops mozzarella di bufala
• olive oil
• salt and pepper
• 1 chilli pepper (s), red
• some basil, fresh
• possibly tuna
• possibly capers

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Instructions

1. Cook the spaghetti al dente in salted water. While the pasta is cooking, dice the tomatoes very small. If you like, you can take out the cores. Also chop the garlic and chilli very finely. Mix this with the olive oil and season with salt and pepper. Cut the mozzarella into cherry-sized pieces.
2. As soon as the noodles are cooked, drain them and put them back in the pot immediately. Pour the tomato and olive oil sauce on top, mix everything through. Then put the mozzarella on top and put the lid on the pot.
3. Let stand for about 3 - 5 minutes, then serve immediately. Plucked basil as a garnish. If you like, you can add tuna and capers to the olive oil and tomato mixture.