Spaghetti with Tomato, Mozzarella, and Fresh Basil

Hot summer days, when we crave light yet flavorful summer dishes full of freshness, are here. For those who want to save time in the kitchen but not at the expense of taste, the new Naturetina tomato sauce is already waiting on the store shelves. It is made from high-quality Slovenian Lušt tomatoes and is completely natural, as it contains no additives or preservatives. The quality ingredients ensure its versatility: a pinch of spices and your favorite pasta, and it can be served as a standalone dish. With the addition of various seasonal ingredients, it can be transformed into a true summer culinary experience in no time. Today, we will prepare spaghetti with tomato, mozzarella, and basil.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, spaghetti, whole grain

  • 280 g Tomato sauce, without salt

  • 4 twig Basil, fresh

  • 200 g Cheese, mozzarella

Steps

  1. Place a pot with a generous amount of water for cooking pasta on the stove. Just before the water boils, add salt. Add the spaghetti to the boiling water and cook for the time indicated on the package.

  2. While the spaghetti is cooking, prepare the sauce. Pour the Naturetina tomato sauce into a pan and heat it over moderate heat. Rinse the basil sprigs under running water if necessary and dry them well. Remove the leaves from the sprigs. Set aside a few leaves for garnish and thinly slice the rest. Add the sliced basil to the sauce. Drain the mozzarella and tear (or cut) it into smaller pieces. Remove the pan from the heat and stir two-thirds of the mozzarella into the sauce.

  3. Drain the cooked spaghetti well and add it to the pan with the sauce. Mix everything well and serve the prepared pasta on plates. Sprinkle a little mozzarella on top, garnish with the reserved basil leaves, and serve immediately.

Nutrition Information (Per 100g)

  • Calories: 234.78 kcal
  • Fat: 5.33 g
    • Saturated Fat: 2.89 g
  • Carbohydrates: 36.22 g
    • Sugars: 1.78 g
  • Protein: 11.33 g
  • Fiber: 0.22 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt. Enhance the sauce with a drizzle of extra virgin olive oil. Instead of spaghetti, you can also use other types of pasta (macaroni, farfalle, penne, tagliatelle, etc.).