Spaghetti with olives and mozzarella

Name: Spaghetti with olives and mozzarella
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Tomatoes; 400 g Spaghetti; 7-10 Tbsp Salt; 2 Garlic cloves; 1–2 Chillables; 75 g black olives without stone; 125 g Mozzarella cheese; 2 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 100 ml Vegetable broth; 3 Stem(s) Basil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 50 g grated parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Tomatoes
400 g Spaghetti
7-10 Tbsp Salt
2 Garlic cloves
1–2 Chillables
75 g black olives without stone
125 g Mozzarella cheese
2 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
100 ml Vegetable broth
3 Stem(s) Basil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
50 g grated parmesan cheese

Directions

1
Wash the tomatoes, carve them crosswise, add boiling water and let them stand for a short time. Quench tomatoes, peel skin. Dice tomatoes. Cook pasta in boiling salted water according to package instructions.
2
Peel and finely chop the garlic. Clean the chilli pepper, halve lengthwise, remove seeds and chop finely. Dice olives and mozzarella separately. Heat oil in a large pan, add garlic and chilli and fry for about 2 minutes.
3
Add tomato paste and sweat briefly. Add tomato pieces and stock and boil down creamy for about 6 minutes. In the meantime drain the noodles, rinse and drain. Wash the basil, shake dry and cut into strips.
4
Add olives and half of the basil to the sauce and season with salt, pepper and sugar. Add pasta and parmesan cheese to the sauce and stir well. Arrange on plates and sprinkle with remaining basil and mozzarella.