Ingredients:

• 250g gluten-free spaghetti

• 2 cups tomato sauce (store-bought or homemade)

• 200g buffalo mozzarella balls (or bocconcini)

• 2 tbsp olive oil

• 6 garlic cloves, minced

• Fresh basil leaves (for garnish optional)

• Salt and pepper to taste

• Optional: Grated Parmesan for serving

Instructions:

1. Cook the Spaghetti

• Bring a large pot of salted water to a boil.

• Add the gluten-free spaghetti, add a bit of olive oil and cook according to package instructions until al dente.

• Drain, rinse with cold water, and set aside.

2. Prepare the Tomato Sauce

• In a large skillet, heat olive oil over medium heat.

• Add minced garlic and sauté until fragrant (about 1 minute).

• Pour in the tomato sauce and season with salt and pepper to taste.

• Let it simmer for 5-7 minutes, stirring occasionally.

4. Add the Buffalo Mozzarella

• Lower the heat to a gentle simmer.

• Place the buffalo mozzarella balls on top of the sauce and cover the skillet with a lid.

• Let it cook for 2-3 minutes, just until the mozzarella softens and becomes gooey.

5. Serve and Garnish

• Plate the spaghetti and tomato mozzarella sauce.

• Garnish with fresh basil leaves and a sprinkle of grated Parmesan if desired.

Tips:

• Use a high-quality tomato sauce for the best flavor, or make your own with fresh tomatoes.

• For extra richness, drizzle a little olive oil over the dish before serving.