2009 Showdown Fishfinder

Quick Lunch: spaghetti with mozzarella, cherry tomatoes and vinaigrette

Unfortunately I work in a culinary no man's land. Everywhere kebab stands, food carts, butcher and baker bad - or a creepy canteen. There, neatly, the glutamate-swinging club and what is being served, the term "food" does not deserve.

Now and then I take the road to other venues on me, or enjoy a business lunch. But most Lunch breaks, I spend now in the big kitchen companies with seats (yes, and there's also out for the summer).


it has internally developed a trend to the canteen No, that besides the usual "sandwich eaters" often get the company of friendly colleagues to abandon the well to the disgust canteen.

Although I plan the subject not so with military precision as Natasha . But I respect it, especially on weekends, just to cook one serving more often but there's salad or freshly cooked pasta. For that I am covered with the "basics" of spices, vinegar and oil.





For this version I cook 125 g spaghetti al dente . Parallel I already a classic balsamic vinaigrette , olive oil, mustard, salt , a touch of sugar and pepper to .


simmer while the pasta, I cut a handful of cherry tomatoes and half organic mozzarella ball .


Drain noodles, vinaigrette, tomato and mozzarella mix - enjoy!