Spaghetti Vesuvius (2)

A recipe for spaghetti with mozzarella cheese. Its worth investing in a good buffalo mozzarella for this one- its a simple recipe but the quality of the ingredients counts. You want a good sized ball of cheese about 125-150g. Ive adapted it from ” The Top 100 Pasta Sauces” by Diana Seed 1987

Spaghetti Vesuvius (2)
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Spaghetti Vesuvius (2)
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  1. Heat the oil in a large saucepan and add the tomatoes, crushing with a wooden spoon. Add the oregano and season with a little sea salt and freshly ground black pepper. Cook at a steady simmer for 20 minutes.
  2. Meanwhile tear the mozzarella into small pieces.
  3. Cook the spaghetti according to packet instructions until al dente then drain.
  4. Return the spaghetti to the pan and add the parmesan, the tomato sauce and the mozzarella. Toss quickly then cover and leave for 5 minutes so that the cheese starts to melt.
  5. Serve immediately with a green salad.
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