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400 g spaghetti
Salz
5 large tomatoes
2 spring onions
1 chilli pepper
ground pepper
6 tablespoons oilve oil
12 fresh basil leaves
200 g mozzarella cheese
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Bring at least 5 litres water to a boil, add salt and cook spaghetti al dente. In the meantime peel spring onions, cut onions and tomatoes into small cubes. Remove seeds of chilli pepper and cut into fine strips. Mix all ingredients and season with salt and pepper, also add olive oil and finely sliced basil leaves.
Cut mozzarella into cubes.
Sift spaghetti and mix with tomatoes and mozzarella cubes. Stir until mozzarrella has melted.