Spaghetti with Ghiotti Buffalo Mozzarella, Tomato and Basil


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.