Spelled peel with tomato sauce, mozzarella and capers

Chop the onion and finely chop the garlic. Heat the oil in a frying pan and fry the onion and garlic for 3 minutes on low heat.

Cut the winter carrot into slices of 1 cm and then into cubes of 1 cm (brunoise). Cut the celery into pearls of 1/2 cm.

Add the carrot and celery to the onion and cook for 5 minutes.

Add the tomatoes and bring to the boil. Turn down the heat and simmer for 10 minutes. Season the sauce with salt and pepper.

In the meantime, cook the penne al dente according to the instructions on the package.

Let the capers drain and add the last 2 minutes to the tomato sauce.

Cut the mozzarella into pieces. Tear the leaves of the basil into pieces. Drain the penne and mix in a large bowl with the sauce.

Divide the mozzarella and the basil.