Mozzarella Pasta

Ingredients

• 2 sticks celery
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 800 g diced canned tomatoes
• 500 g spaghetti
• Salt
• 2 Eggs
• 100 g freshly grated Parmesan
• 250 g mozzarella (sliced)
• flour (for coating)
• 5 tbsp vegetable oil (for frying)
• pepper (ground)
• 1 bunch basil cut into strips (reserve some leaves for garnish)

Instructions

1. 1.

   Wash, trim and finely dice the celery. Peel and finely dice the shallot and garlic. Sauté together with the celery in hot olive oil. Add the tomatoes and simmer over low heat for about 15 minutes. Cook the pasta in plenty of salted water according to package instructions until al dente. Whisk the eggs with the parmesan.

2. 2.

   Coat the mozzarella slices in flour, then dip them in the egg-parmesan mixture. Fry in hot oil in a pan for about 1-2 minutes per side until golden brown. Season the tomato sauce with salt and pepper, fold in the basil and drained pasta. Plate on bowls and arrange the mozzarella slices on top. Garnish with basil leaves and serve.