Materials: 80g of pasta, 7-8 tomatoes, 50g of mozzarella cheese, a little garlic, a little onion, olive oil, a little Russian spices, a pinch of salt, a little pepper.

How to make:

1. Dice the mozzarella cheese.

2. Bring a deep pot of water to a rolling boil, add 1 tsp of salt, add the pasta and cook until cooked through, then remove from the pot and toss with a little olive oil.

3. In a saucepan, sauté the chopped onion and garlic in olive oil, add the baby tomatoes and reduce the heat to low and simmer for 4-5 minutes.

4. Add the pasta from recipe 2 and sauté. When the pasta has dried up, season with salt and pepper, then add the diced cheese from recipe 1 and serve, sprinkled with Oregano spices.

Tip: When boiling the tomatoes in recipe 3, you don't need to peel the tomatoes first, and you should cook them until the tomatoes are mushy and open, so the sweetness will come out, and if they are too dry during the boiling process, you should pour in a little bit of water as needed.