For the Spaghetti Italiana, cut tomatoes, mozzarella into small pieces and garlic into thin slices. Boil spaghetti, strain and set aside briefly.
Heat olive oil in pot, sauté garlic and tomatoes until soft. Remove pot from heat and stir in pasta. Add salt and pepper.
Add mozzarella and place on hot plate briefly, but do not turn on. As soon as the cheese begins to melt, divide the spaghetti among plates and garnish with prosciutto, basllicum and parmesan.
Related Recipes:
Arugula-Mozzarella-SpaghettiFor the arugula-mozzarella spaghetti, bring a large pot of water to a boil and add salt. Cut the cocktail...
The Secret of the Best Spaghetti with Fresh TunaA great pasta dish for any occasion: The trick, when mixing the spaghetti with the fish, it must be very hot...
Mozzarella Tomato Tempura on Herb SaladSalt and pepper the mozzarella and tomato slices. Now place one slice of mozzarella on each, cover with a...
Spaghetti with Vegetable Bolognese1. clean or peel and rinse vegetables, set aside a little celery greens. Cut celery into pieces, carrots into...
Spaghetti with Herb SauceCook spaghetti in salted water according to package instructions until al dente. Peel garlic. Clean and rinse...
Spaghetti Carbonara Mit Sepia PastaFor the Spaghetti Carbonara, first cook the squid spaghetti in salted water until al dente. Drain the...
Leek Spaghetti with Grilled Arctic CharrCook the spaghetti in well-salted water for a little less than “al dente” and drain. Drizzle a...
Pasta with Anchovies and ZucchiniPasta dishes are simply always delicious! Bring plenty of salted water to the boil in a large saucepan. To...
Vegetable Lasagna SpecialPreheat oven to 180 °C. Spread the lasagna plates evenly with the cream cheese. Remove the tomatoes from the...
Cornbread with Tomatoes and Mozzarella CheeseFor the cornbread with tomatoes and mozzarella, first preheat the oven to 200 °C. Grease the baking pan (22 x...