Spaghetti with tomato and mozzarella knots
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Spaghetti with Tomato and Mozzarella Knots is a gourmet take on spaghetti with tomato sauce and mozzarella — one that stays close to the original while adding three elements that shift the whole texture of the bowl. The base is a sauce of fresh datterini tomatoes, small and sweet, simmered with basil until juicy and round. Into that go fried capers that turn brittle and salty in the pan, toasted bread seasoned with herbs, and nodini — the soft knotted rounds of fresh mozzarella — added whole so they stay cool and milky against the warm sauce.
Each of those three additions pulls in a different direction: crunch from the capers, herbaceous depth from the bread, and fresh dairy from the mozzarella. None of them overwhelm the tomato; they give it something to work against. The contrast is the point. The result is a layered, Mediterranean-minded bowl that treats a familiar pairing as a starting point rather than a finished idea — a version of pasta al pomodoro that earns a little more attention at the table.
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INGREDIENTS
- Spaghetti 11.3 oz (320 g)
- Datterino tomatoes 1.3 lbs (600 g)
- Fiordilatte Nodini 7.1 oz (200 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Basil to taste
- Garlic 1 clove
- Oregano to taste - fresh
- Thyme to taste
- Salted capers 1.1 oz (30 g)
- Bread 2.1 oz (60 g)
- Fine salt to taste
- For frying
- Peanut seed oil 2 ¼ cups (500 g)
How to prepare Spaghetti with tomato and mozzarella knots
To prepare the spaghetti with tomato and mozzarella knots, first wash and halve the cherry tomatoes 1. In a pan heat the oil with the garlic 2 and then add the tomatoes and the fresh basil leaves 3.
Season with salt, cover with a lid 4 and let simmer over low heat for 30 minutes. Now cut the bread into cubes 5. In a pan pour in oil, garlic, oregano and thyme 6.
Let the flavors develop and add the bread 7. Toast the bread for about 3-5 minutes over medium heat. Remove the garlic 8 and the aromatic herbs, then blend it in a food processor 9.
Set the toasted, blended bread aside 10. Now rinse the capers and dry them on kitchen paper towels 1112.
Heat the vegetable oil in a small saucepan and, when it reaches 338°F, immerse the capers 13. Fry for about 3-4 minutes 14. Drain on paper towels and set aside 15.
Bring a pot of well‑salted water to a boil 16. Cook the pasta until al dente 18. Meanwhile the sauce will be ready; remove the garlic 18.
Drain the pasta into the pan with the sauce 19. Finish tossing with a drizzle of oil 20. Finally, cut the mozzarella knots into pieces 21.
Serve the pasta 22 with the fried capers, the mozzarella knots 23 and a sprinkling of toasted bread 34. The spaghetti with tomato and mozzarella knots are ready to enjoy.