A recipe for spaghetti with mozzarella cheese. Its worth investing in a good buffalo mozzarella for this one- its a simple recipe but the quality of the ingredients counts. You want a good sized ball of cheese about 125-150g. Ive adapted it from ” The Top 100 Pasta Sauces” by Diana Seed 1987
Ingredients
- 200 g bronze die spaghetti
- 1 tbsp olive oil
- 1 400 ml can organic plum tomatoes
- 1 tsp dried oregano
- 28 g freshly grated parmesan
- 125 g buffalo mozzarella
Servings:
Instructions
- Heat the oil in a large saucepan and add the tomatoes, crushing with a wooden spoon. Add the oregano and season with a little sea salt and freshly ground black pepper. Cook at a steady simmer for 20 minutes.
- Meanwhile tear the mozzarella into small pieces.
- Cook the spaghetti according to packet instructions until al dente then drain.
- Return the spaghetti to the pan and add the parmesan, the tomato sauce and the mozzarella. Toss quickly then cover and leave for 5 minutes so that the cheese starts to melt.
- Serve immediately with a green salad.
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