Steps

1. Finely chop 1/4 onion.
   🕒 01:13
2. Add the chopped onion, garlic, and a generous amount of olive oil to a frying pan. Heat over low heat from a cold start.
   🕒 01:50
3. Sauté the onion until it releases its natural sweetness.
   🕒 02:02
4. Once the onion is lightly sautéed, add the canned diced tomatoes. If using whole tomatoes, crush them or lightly purée them.
   🕒 02:07
5. Bring the sauce to a quick simmer.
   🕒 02:26
6. Add the cherry tomatoes (halved after removing the stems) and continue to simmer.
   🕒 02:32
7. In a separate pot, bring water to a boil with about 1% salt concentration and start boiling the spaghetti.
   🕒 02:48
8. Simmer for about 1 minute after adding the fresh tomatoes, then set the sauce aside.
   🕒 03:47
9. Roughly tear the Meiji Hokkaido Tokachi Fresh Mozzarella.
   🕒 03:55
10. Add the cooked spaghetti to the frying pan with the tomato sauce and toss to combine.
    🕒 05:28
11. Add some pasta water to make the sauce hot and emulsified. Season with a pinch of salt and a little olive oil to taste.
    🕒 05:44
12. Finish with a slightly saucy consistency.
    🕒 05:58
13. Add all the torn Meiji Hokkaido Tokachi Fresh Mozzarella at once.
    🕒 06:01
14. Turn off the heat immediately after adding the mozzarella. This is the key! Overheating will cause the mozzarella to become too stringy and not coat the pasta well. The residual heat from the pasta is enough to melt it.
    🕒 06:07
15. Tear your desired amount of basil and add it to the pasta. Gently mix everything together.
    🕒 06:23
16. Plate the pasta while the mozzarella still feels cool. This is the key! The secret to deliciousness is not to overcook it, allowing it to reach the perfect state on the plate.
    🕒 06:33