Spaghetti with olives, caper, basil, tomato sauce and mozzarella
4 portions / Cook time: 35′
Ingredients
- 500 g spaghetti or penne
- 6 tablespoons extra virgin olive oil (plus 2 tablespoons for the spaghetti)
- 1 onion
- 4 cloves of garlic
- 1 tablespoon of sugar
- 2 chili peppers, finely chopped
- 1 tablespoon tomato paste
- 500 g tomatoes, ripe, finely chopped
- 3 tablespoons olives, sliced
- 2 tablespoons capers
- 100 g mozzarella & 50 g parmesan cheese, grated
- 10 g basil, finely chopped (plus extra to serve)
- Pepper
Method
1|
Bring a pot full of salted water to a boil. Add the pasta to boil, following the directions on the package.
2|
When ready, drain and toss them with 2 tablespoons of olive oil.
3|
Place a deep pan over medium heat and add 4 tablespoons of olive oil.
4|
Finely chop the onion, the chili peppers and the garlic and add them to the pan.
5|
Sauté for about 6 minutes, until the onion softens. Then add the tomato paste and stir.
6|
Add the fresh tomatoes, the sugar, the olives, the caper and bring to boil for 3-4 minutes.
7|
Finally, add the pasta, toss well to coat and remove from the heat.
8|
Add the basil, mozzarella, parmesan, pepper, 3 tablespoons of olive oil. Lightly toss and serve.
