1 kilo tomato , fresh and ripe, peeled, seeded, and cut into small cubes
250 grams mozzarella cheese, cut into small cubes
2 teaspoons basil
2 teaspoons fresh oregano, chopped
2 teaspoons marjoram, fresh, chopped
1 teaspoon thyme
pepper
120 milliliters extra virgin olive oil
500 grams spaghetti pasta
Preparation
40 mins
0 mins
Low
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt and toss in all the pasta, stirring until fully submerged.
Meanwhile, place the tomatoes, mozzarella, and all the herbs in a serving bowl (large enough to hold the pasta as well). Season with salt and pepper and mix well.
Heat the olive oil for a few minutes and pour it over the previous mixture.
When the pasta is cooked al dente, drain and add the sauce.
Mix well and cover the container with a lid for 2 minutes to allow the cheese to melt before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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