Summer spaghetti 

Spaghetti with fresh tomatoes and mozzarella.

Ingredients serves 2

  • 4 tomatoes 
  • 1 mozzarella 
  • Spaghetti 200gr
  • Extra virgin olive oil 
  • Garlic 
  • Onion 
  • Basil
  • Chili pepper
  • Salt & pepper 


  1. Bring a large pot of water to boil.
  2. Cut an X in the bottom of each tomato with a knife.
  3. Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 30 to 40 seconds.
  4. Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
  5. Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
  6. Bring a large pot of water to boil; salt . Add spaghetti, and cook until slightly underdone.
  7. Meanwhile, heat extra virgin oil in a large skillet over medium heat with garlic and onion. 
  8. Remove garlic and add tomatoes and seasoning. Cover. Simmer 10 minutes until soft and all liquid has evaporated. 
  9. Add in spaghetti with some pasta cooking water and finish to cook.
  10. During the last minute of cooking add basil and diced mozzarella.