Summary

Ingredients

• 400 g cherry tomato (s)
• 250 g mozzarella (mini mozzarella)
• 2 bunch basil
• 8 tablespoon olive oil
• 8 tablespoon balsamic vinegar, white
• 400 g spahetti
• salt and pepper
• sugar

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Instructions

1. Wash the cherry tomatoes, pat dry and cut in half. Halve the mozzarella balls as well. Wash the basil, shake dry and pluck the leaves. Mix the mozzarella, tomatoes and basil in a bowl. Mix the olive oil and balsamic vinegar and season with salt, pepper and a pinch of sugar. Add to the ingredients in the bowl and mix everything well.
2. Cook the spaghetti in plenty of salted water according to the instructions on the packet until it is firm to the bite. Mix the spaghetti with the tomato and mozzarella salad and season again with salt. Serve immediately.