• 30 min
• serving

Ingredients

500 g spaghetti
1 large onion
2 garlic cloves
50 g cherry tomatoes
300 g Buffalo mozzarella
1 green capsicum
1 cup of Andorinha Extra Virgin Olive Oil
2 tablespoons of fresh basil
Salt
Black pepper

METHOD

1- Chop the onion into slices and sauté in olive oil until golden brown.
Add the crushed garlic cloves and the capsicum slices.
Let it cook for about 5 minutes.
2- Add the tomatoes, salt and pepper.
Cook over low heat until the tomatoes are almost dissolved.
Make sure you stir from time to time so it does not burn or get dry.
3- Add the cooked spaghetti, the sliced buffalo mozzarella and the basil.
Also use these last two ingredients to garnish.