Ingredients:

• 250 g (about 9 oz) of spaghetti

• 6 ripe red tomatoes

• 2 onions

• 2 garlic cloves

• 5 fresh basil leaves

• 3 tablespoons of olive oil

• Salt and pepper to taste

• 100 g (about 3.5 oz) of mozzarella cheese

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Instructions:

1. Bring a large pot of salted water to a boil.
   Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

2. Blanch the tomatoes:
   Score a small "X" on the bottom of each tomato. Boil them for about 30 seconds, then transfer to ice water. Peel off the skins, then chop the tomatoes.

3. In a large pan, heat the olive oil over medium heat.
   Add the finely chopped onions and cook until translucent.

4. Add the minced garlic and cook for another minute, being careful not to burn it.

5. Add the chopped tomatoes to the pan. Season with salt and pepper to taste.
   Let it simmer on low heat for about 15–20 minutes, stirring occasionally, until it thickens into a sauce.

6. Add the basil leaves, tearing them slightly to release flavor. Stir and cook for another 2 minutes.

7. Add the cooked spaghetti to the sauce and toss until well coated.

8. Serve hot, topped with chunks or slices of mozzarella cheese.
   Optionally, garnish with extra basil leaves.