Spaghetto Napoli |

Spaghetto Napoli

Pontus Hagman

Serves: 4 people

Prep time: 1 h

Recipe by Andrea Ribaldone, Michelin star chef. 


For the topping:

  • 80 g diced buffalo mozzarella
  • 80 g demi-dry cherry tomatoes


  • Cook the pasta until it is al dente.
  • Mix all the other ingredients in a blender and toss this tomato mix with the cooked pasta.
  • Serve the pasta onto plates, then add the mozzarella and cherry tomato topping.
  • Enjoy!



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