Spaghetti pizzaiola

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Canned peeled tomatoes150 g
• Light mozzarella40 g
• Capers5 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: gluten, lactose,

Method

1. Bring a pan of water to the boil for the pasta. Meanwhile, dice the light mozzarella and leave it to drain in a sieve; rinse the capers.
2. In a pan, warm the oil with the peeled, crushed garlic over medium-low heat for a minute, until golden.
3. Add the peeled tomatoes, crushed with a fork, the capers and a pinch of dried oregano, season with salt and cook over medium heat for 10 minutes, until the sauce thickens; remove the garlic.
4. Meanwhile, salt the water once boiling and cook the durum wheat spaghetti for the packet time (about 9–10 minutes), until al dente.
5. Drain the spaghetti into the sauce and toss over high heat for a minute, until well coated.
6. Turn off the heat, add the mozzarella and stir until it starts to string; serve at once.