Easy to prepare, fun to eat, this pasta dish is one of the most diffused in the hot Italian summer. All the different ingredients have a perfect balance in this dish. Do not put too much chili or you won’t be able to appreciate the delicate aroma of the fresh mozzarella.
Best if paired with fresh white wines (even sparkling) or iced beer with lemon.
Mozzarella cheese is a curd cheese originating from Italy. Fresh mozzarella is moist, milky and sliceable
For 4 people
Cooking time: 15m
400g spaghetti
500g of red cherry tomatoes
2 balls of fresh mozzarella 125g, minced
1 lemon, squeeze the juice, keep lemon zest
1 onion, chopped,
4 tsp of capers
6 tbsp of olive oil,
1 red chili, diced
Salt and pepper
| Step 1 | Boil water and salt in a big pot. Cook spaghetti for 8 minutes. |
| Step 2 | Put the lemon juice and lemon zest in a large bowl, adding chopped onion, salt and pepper. Leave on 10 minutes for the onions to be soft. |
| Step 3 | Mix olive oil, capers, diced chili into the onion mixture above, season. |
| Step 4 | Put spaghetti in a bowl with the above mixture, cherry tomatoes and Mozzarella and mix to distribute the sauce on all the spaghetti. Put on a plate and enjoy. |
