Ingredients

• 100 g dried pasta
• 1 clove garlic
• 1 x spring onion
• 200 g diced tomatoes
• 1 tbsp soy sauce
• 1 x red chili
• 125 g fresh mozzarella
• 6 x plum tomato

Method

1. Cook pasta al dente according to the instructions on the package. Save some pasta water that you can use to thin out the sauce, if necessary.
2. Experiment with different chili options for seasoning. Try one fresh red chili, a pinch of chili flakes, or a teaspoon of sriracha per serving. Remove the seeds from fresh chili to reduce the heat. Start with a small amount and adjust to taste, considering the mild mozzarella's balancing effect.
3. Finely chop the garlic and sauté in a hot pan with butter. Finely chop the white part of the spring onion and sauté it until soft with the garlic. Add the chopped tomatoes and soy sauce.
4. If you have a splash of dry white wine, it's tempting to add this for flavor. In our house, there's always a bit of 'kitchen wine' available in the fridge or stored in the freezer as ice cubes... or wine cubes. ;)
5. Add the desired amount of chili. Let it come to a boil, then reduce the heat so it can simmer for a couple of minutes.
6. Furthermore, this dish is highly accommodating of various vegetables, making it perfect for utilizing leftovers. Don't hesitate to incorporate any available carrots, white beans, chickpeas, cauliflower, broccoli, kohlrabi, or similar items from your refrigerator. Cook them to your preferred texture.
7. Combine the pasta and sauce. Add some pasta water if necessary.
8. Cut or tear the fresh mozzarella into pieces. Slice the plum tomatoes and finely chop the green part of the spring onion. Top the dish with all of these and drizzle some sweet balsamic if you have it. Enjoy!