Simple yet delicious, this pasta dish is sure to please the whole family.
- 280 g of Ghiotti’s spaghetti
- 350 g of tomatoes
- 250 g of Ghiotti’s Mozzarella di Bufala
- 1 chilli pepper
- Basil Leaves
- 1 clove of garlic
- 30 ml of extra virgin olive oil
- salt and black pepper
Dice the dripped mozzarella.
Wash, dry, remove seeds from tomatoes and cut them into strips. Cook over high heat in a frying pan in oil with crushed garlic, for five minutes, then remove the garlic.
Season the sauce with a few leaves of basil and chilli if you like, then add salt and pepper and cook for another 5 minutes.
Boil Spaghetti in salted water, drain it ‘al dente’ and pass it in a pan with fresh tomato sauce.
Add the cubes of mozzarella, then serve scented pasta with fresh basil leaves.