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Ingredientes

• 300 Gramas de espaguete fresco caseiro
• 250 Gramas de muçarela fresca cortada em cubos
• 250 Gramas de tomates cereja cortados ao meio
• Sal
• 1 ½ Colher de sopa de vinagre de acetato balsâmico
• 20 (50 gramas), azeitonas pretas, sem caroço, cortadas ao meio
• Pimenta do reino moída hora
• 4 Colheres de sopa de azeite de oliva
• 3 Dentes de alho triturado
• Pimenta vermelha picadinha – opcional.
• Manjericão fresco picadinho a gosto
• Queijo parmesão ralado na hora para polvilhar no prato

Modo de Preparo

1. Por a massa a cozinhar em bastante água fervendo com sal.
2. Temperar os tomates com o vinagre, sal e pimenta. Reservar.
3. Quando a massa estiver cozida (al dente), escorra a água e juntar os tomatinhos, as azeitonas e a muçarela. Misturar. Reservar.
4. Numa pequena panela aquecer o azeite e juntar o alho e a pimenta vermelha, até o alho dourar, regar a massa com esse preparado, juntar o manjericão, misturar tudo. Transferir para uma tigela. Servir com o queijo parmesão.

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