Easy Vegetarian Spaghetti Caprese

Easiness: **
Greenness: lacto-ovo (leave out the cheese and substitute with lemon marinated tofu for a vegan alternative)

Cook’s Notes: This recipe is really simply but depends on using fresh, quality ingredients. So get to your local farmer’s market and get crackin’!

One serving of spaghetti, cooked (about 200 grams)
One lump of buffalo mozzarella (this is the fresh kind you get in a ball)
Cherry tomatoes or ripe (in their prime!) other kind of tomato
1/4 cup olive oil
1 clove garlic
1 lemon
Fresh Basil (a bundle or just the leaves) chopped
1 tsp white vinegar
salt and pepper to taste
oregano to taste (optional)

1. Wash the tomatoes. Cut them apart and remove the seeds and core (or “the pulpy bit”). Dice them.
2. Mince the garlic. Combine olive oil, vinegar, lemon juice from 1/2 of the lemon, garlic, and sprinkle with salt and pepper to taste.
3. Toss the tomatoes in the lemon juice mixture and set in the fridge to marinate while the pasta cooks.
4. Chop the mozzarella into bite size pieces.
4. Cook and drain the spaghetti.
5. Mix the drained spaghetti in with the chopped basil leaves. They should get a little wilty. Add the tomato mixture and then the mozzarella and toss gently.
6. Devour.


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