Pasta with mozzarella, mint & fresh tomato sauce

Pasta with mozzarella, mint & fresh tomato sauce

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

A fresh but filling dish full of light summer flavours

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
763
protein
25g
carbs
81g
fat
40g
saturates
12g
fibre
5g
sugar
9g
salt
0.91g

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

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Method

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

Recipe from Good Food magazine, September 2009

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Comments

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kobietka's picture
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Great flavours! A bit to much red onion for my taste though.

jmistovski's picture
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yum

kristalia01's picture
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I made this as a quick and easy supper to have with friends, it really was very easy to make and so tasty...we loved it. We did however substitute the capers for olives, this worked well.
Will definatey be making this again soon!

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