Wholemeal Spaghetti with Mozzarella and Tomatoes

In a large pot, bring salted water to a boil and cook the whole wheat spaghetti in it until al dente. Meanwhile, briefly sauté the roughly chopped tomatoes in hot olive oil. Add chopped basil leaves, oregano and capers. Season with balsamic vinegar, salt and pepper. Cut the mozzarella into thin slices. Lift the al dente cooked whole wheat spaghetti out of the cooking water, drain and mix with the mozzarella slices and the tomato sugo. Arrange the wholemeal spaghetti in deep plates and sprinkle with freshly grated Parmesan.

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