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Mozzarella cheese freshly ground pepper

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Water
  2. 3 tbsp oil
  3. Mozzarella
  4. Olives
  5. Black pepper
  6. Tomatoes
  7. Tomato sauce
  8. Anchovies
  9. Salt
Contains FishMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scald the tomatoes for 1 min in boiling water before skinning, chopping and discarding the seeds.
  2. Heat 3 tbsp oil in a skillet, add the tomatoes, salt lightly and cook over high heat for about % hr.
  3. Rinse the anchovies, dry on kitchen paper and pound well in a mortar with the tuna and olives.
  4. Sieve the mixture and dilute the resulting paste with a few tablespoons of olive oil.
  5. Then heat gently over low heat.
  6. Cook the spaghetti in plenty of boiling salted water for 10-12 min until al dente.
  7. Drain and cover immediately with the hot tomato sauce, diced Mozzarella and warm anchovy paste.
  8. Sprinkle with black pepper, mix well and serve immediately.

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Mortar and pestle
  • Chef's knife
  • Cutting board
  • Sieve
  • Colander