Spaghetti Mafiosi to Nonna Mariella
A spaghetti dish, slightly spicy, fast and yet smart.
You take
1 pack of spaghetti
olive oil
2 cans of chopped tomatoes (the most aromatic year-round)
1 onion
2 cloves of garlic
1 pinch of sugar
Chili flakes ground, paprika powder spicy, possibly chili oil, I use an Italian Diavolo / arrabiata herbal mixture, but I've never seen them here before, have those from Italy, but these spices are very close to the contents of the mixture)
Pepper salt
8 - 10 leaves of basil
1 ball buffalo mozzarella
Cook spaghetti al dente as usual
Heat olive oil in a large pan. Fry the peeled garlic and small diced onion until glassy. Add chopped tomatoes. Using the specified spices to produce the desired degree of severity, we like to add fiery, a small pinch of sugar. Let the sauce simmer. Wash basil, pat dry, pluck into small pieces. Mozzarella also in small pieces, cube is difficult at Büffelmozzarella, but as small as it gets, cut. Drain the spaghetti, add to the tomato sauce in the pan, add the basil and mozzarella, stir gently, serve.
