Spaghetti with tomatoes, basil and fresh mozzarella

Good Day Friends!

This is a simple pasta recipe that you can make in a flash. Serves at least 4

Ingredients:

- 500 gr. box of spaghetti
- 796 ml. can of whole plum tomatoes
- 1/4 of a large red onion finely chopped
- 4 cloves of garlic finely chopped
- 1 piece of fresh mozzarella or 4 pieces of bocconcini cut into 8's or so
- About 2 golfball-size chunks of Parmesan grated
- A handful of fresh basil leaves
- Olive Oil
- Salt and pepper

Directions:

In a large pot, add about 2 tbsp of olive oil and the chopped onion and turn the burner on between medium and high.  When the onions begin to brown a little, add the minced garlic and stir occasionally with a wooden spoon.  When the garlic begins to brown which happens quite quickly, add the entire can of plum tomatoes.  While waiting for the sauce to come to a boil, mash the tomatoes with the spoon and as soon as it starts bubbling, turn the burner to low.   Then add half the grated parmesan and 8 two-fingered pinches of salt along with 2 two-fingered pinches of pepper.  Simmer for 5 minutes then turn off the heat completely and fire up a pot of water for the pasta.

Note: When I use the term "two fingered pinch" I'm referring to your index finger and your thumb.   As well, there are many variables from one cook to the next therefore always taste what your making and judge whether or not to add more salt and pepper.
Note: When cooking any kind of pasta, it's crucial that you season the water with salt.  This enhances the flavour of the pasta which in turn adds more depth to your overall dish.

So in this case, add about 2 - 3 tbsp of salt to the water.  If you're a nerd like me and want to determine exactly how much salt to use, taste the water and it should taste like a properly seasoned soup. Not bland but not like the ocean.

While waiting for the pasta to cook ( about 12 min.), add the basil and the mozzarella to the sauce. Once the pasta is cooked, strain it and mix it in the sauce right away or transfer it directly from the water with a pair of tongs.  Mix the pasta with the sauce until  the mozzarella begins to melt and become stringy.  Serve it immediately before the cheese hardens. 

Serve it individually or on a large platter family style and sprinkle the rest of the Parmesan cheese on top.
Voila!

With Love,
Theo