Blanch the tomatoes (fill a pot with 2 lt of water, let it boil, add the tomatoes for 40” and remove them one by one, placing them in a bowl with cold water and ice. Leave them for a while and then peel them easily by hand).

Remove the seeds from the tomatoes and cut them into cubes.

Put the oil and garlic in a pan with a thick bottom. Once the garlic takes some color, press it with a fork in the pan to release its aroma and then remove it.

Add the finely chopped onion, the fresh tomatoes, the tomato paste, salt and pepper and let them simmer for 20′ – 25′.

Taste and adjust the seasoning with salt and pepper.

Meanwhile, in another pan, caramelize the cherry tomatoes over low heat with a touch of brown sugar (make sure not to stir them constantly but simply shake the pan so that they don’t stick).

In a pot with salted water, boil the spaghetti according to the package instructions.

2-3 minutes before they are ready, transfer them with a ladle to the pan with the tomato sauce.

Add some of the water in which the spaghetti boiled. Then, put inside the pan the caramelized cherry tomatoes, the mozzarella, the fresh basil and the olive oil.

Finish with a little freshly ground black pepper.