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Pasta with mozzarella, mint & fresh tomato sauce

Ingredients

  1. Step 1 zest and juice 1 lemon
  2. Step 2 1 red onion , very finely chopped
  3. Step 3 400g spaghetti
  4. Step 4 6 tbsp extra-virgin olive oil , plus extra for drizzling
  5. Step 5 4 tsp small capers
  6. Step 6 1 red chilli , deseeded and finely chopped
  7. Step 7 pinch of sugar
  8. Step 8 500g red ripe cherry tomatoes , quartered
  9. Step 9 bunch mint , leaves torn
  10. Step 10 handful chives , snipped
  11. Step 11 1 or 2 x 125g balls buffalo mozzarella , depending on how lavish you feel
Pasta with mozzarella, mint & fresh tomato sauce
Calories: 763 Carbohydrate: 81 g Protein: 25 g Fat: 40 g
Cook time: 30 minutes Prep time: 20 minutes Total time: 50 minutes Servings: 4

TAGS

Dinner Main course Pastum Mediterranean Josh Eagleton 10-30 minute 30-60 minute 4 serving 800 kcal or less caper caper Cherry tomato Cherry tomato Italian Jane Hornby Light pastum Main Mid-week meal mint mozzarella Pastum Quick Raw tomato Red chilli Red chilly Red onion Red onion Spaghetti summer Tomato pasta sauce Vegetarian

Directions

  1. Step 1 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.
  2. Step 2 Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
  3. Step 3 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.