Lee Jae-hoon's Mozzarella Pasta

Name: Lee Jae-hoon's Mozzarella Pasta
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 100g spaghetti; 50g fresh mozzarella cheese; 8 cherry tomatoes; 4 garlic cloves; a little basil; 3 tbsp extra virgin olive oil; 1 tbsp white wine; a little Grana Padano cheese; a little salt; a little pepper

A fresh Italian oil pasta with tangy tomatoes, savory mozzarella cheese, and fragrant basil

15 min Difficulty Easy Noodles & bunsik

Main ingredients

spaghetti mozzarella cheese tomatoes garlic basil

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spaghetti mozzarella cheese tomatoes garlic basil

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1 servings

Recipe

Slice 4 garlic cloves and halve the cherry tomatoes.
Bring 1L of water to a boil, add 10g of salt, and cook the spaghetti for 1 minute less than the package instructions.
Heat a pan, add olive oil, and sauté the sliced garlic over low heat until golden and fragrant.
Add the prepared tomatoes and 1 tbsp of white wine, and sauté until the tomato skins soften slightly.
Add the cooked pasta and a little pasta water to the pan, season with salt and pepper, and toss well so the sauce coats the pasta.
Turn off the heat, add the diced fresh mozzarella, basil, and Grana Padano cheese, let the residual heat slightly melt the mozzarella, then plate and serve.

Slice the garlic and tomatoes, and cook the pasta.
Sauté the garlic and tomatoes in a pan, then add the pasta and season.
Turn off the heat, add the mozzarella and basil, and toss with residual heat to finish.

Cooking tips

If mozzarella is stir-fried over high heat, it becomes tough and chewy like gum, so be sure to turn off the heat or use low heat and let the residual heat gently melt it to maintain a soft texture.
When sautéing garlic, using too high heat will burn it quickly and create a bitter taste, so it's best to gently infuse the oil over medium-low heat.

Recommended for

Those who enjoy tangy and light oil pasta.
Those looking for a light Italian dish to enjoy with wine.

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Lee Jae-hoon's Mozzarella Pasta

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