Genovese pasta with prosciutto and mozzarella

Boil the spaghetti until it is slightly firm. (Approximately: about 4.5 minutes)
Chop the mozzarella cheese into 2cm squares, half the cherry tomatoes, basil and prosciutto, and put in a bowl and mix with A.

Put the boiled spaghetti in a bowl of 2, tangle it together, and serve it on a plate to complete it.

-
- Cherry tomato
- 6 pieces
-
- Basil leaves
- 2
-
[A]
- Basic Genovese Sauce
- 3/2 tbsp
-
- Chop garlic
- 1 piece
-
- Black olive
- 4 pieces
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Olive oil
- 1/2 tbsp
-
[Boil spaghetti]
- Spaghettidi Czech No. 10 Federini
- 80g
-
- Boiled water
- 3000ml