Spaghetti with mozzarella balls

For spaghetti peel and chop the garlic and onion. Fry in a frying pan with oil until golden brown. Add tomato puree, sugar, salt, pepper, cream, and basil.

Cook for 10 minutes over low heat and stir from time to time. Keep on the heat with the function “keep warm” on the induction hob.

In the meantime, cook pasta in boiling water with salt for two minutes less than the time recommended on the package. Remove from the water and place in a pot with the tomato sauce.

Pour part of the pasta water, stir, and maintain the “keep warm” on the hob.

For the mozzarella balls coat the mini mozzarellas with flour, eggs, and breadcrumbs. Coat again with egg and breadcrumb for a thicker coating.

Fry in hot oil until brown. Remove from heat and place in a tray lined with towel paper to absorb the excess oil.

Plate spaghetti with tomato, place some mozzarella balls on top.