Pasta with mozzarella, mint & fresh tomato sauce

10-30 minutes 30-60 minutes 4 servings 800 kcal or less caper capers cherry tomato cherry tomatoes italian light pasta mains mid-week meals mint mozzarella pasta quick raw tomatoes red chilli red chillies red onion red onions spaghetti summer tomato pasta sauce vegetarian recipes

N/A

Source

Ingredients

zest and juice 1 lemon

1 red onion , very finely chopped

400g spaghetti

6 tbsp extra-virgin olive oil , plus extra for drizzling

4 tsp small capers

1 red chilli , deseeded and finely chopped

pinch of sugar

500g red ripe cherry tomatoes , quartered

bunch mint , leaves torn

handful chives , snipped

1 or 2 x 125g balls buffalo mozzarella , depending on how lavish you feel

Method

Put the lemon juice and zest into a large bowl, tip in the onion, then season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.

Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.

When the pasta is ready, drain, toss with a splash of oil, then let cool awhile. Put into the bowl with the dressing, tip in the tomatoes and most of the herbs, then toss well. Tear in the mozzarella and toss ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.