Pasta with Mozzarella and Canned Tomato Pulp Recipe

Step-by-step recipe

1. Pasta with mozzarella for breakfast takes almost none of your time, keeps you full until lunch and is simply delicious. All the ingredients are easy to find in any store. Buy spaghetti or another long pasta, a can of tomato pulp and some mozzarella balls. It does not take long to cook, and a tasty breakfast is guaranteed!
   
2. Put a pot of water on the stove and turn on the heat. Salt the water, usually 5-7 g of salt per liter of water. While the water heats up and the pasta cooks, there is plenty of time to make the tomato sauce. Heat the olive oil in a frying pan. Peel a fresh chili and a couple of cloves of garlic. Coarsely chop the garlic and chili, fry them in the olive oil, then discard them. By the way, if you like, you can leave the garlic and pieces of hot pepper in the sauce, and the pasta with mozzarella will have a very piquant flavor.
   
3. If you have very ripe tomatoes, you can scald them with boiling water, peel them, remove the seeds and chop the flesh with a knife. Canned pulp is much more convenient: just open the can and chop the large pieces of tomato a little with a knife. Once the olive oil is infused with flavor, pour the tomato purée into the frying pan.
   
5. Salt the sauce, add 0.5 tsp of brown sugar and season with freshly ground black pepper. Simmer the sauce over medium heat, covered, for 4-5 mins. Then remove the lid and keep simmering until some of the moisture evaporates and the sauce is about as thick as store-bought ketchup. The sauce needs to be thick enough to stay on the surface of the pasta.
   
6. By now the pasta is cooked. The manufacturer states the cooking time on the package, which guarantees an al dente texture. Drain the pasta in a colander. Add the cooked spaghetti to the frying pan with the sauce and stir. Cover the pan and let the pasta and sauce warm through for 2-3 mins.
   
7. Cut the cheese balls in half. By the way, mozzarella is quite often sold as large balls, which work too. Just cut them into pieces the size of a large cherry. Add the cheese to the tomato pasta and toss lightly. When the cheese starts to melt into the sauce, the pasta with mozzarella is ready. Usually 1.5-2 mins is enough, and the dish is done.
   
8. Serve the pasta immediately, while it is hot and the melted cheese is soft and slightly stretchy. Divide the spaghetti with tomato and mozzarella among plates. If you like, garnish with a sprig of greenery, which is enough. In the season of fresh vegetables, we sometimes put sliced fresh tomato wedges on the edge of the plate.
   
9. You can use not only red tomatoes but also yellow or black-brown ones, and the sauce comes out a different color, which is very original. You can also add finely chopped basil, which is very aromatic and never out of place. It is important to serve and eat the pasta while it is hot, because the dish cannot be reheated.