Pasta with mozzarella, mint & fresh tomato sauce

Latest comments and suggestions

• Beth

  28 August 2009

  Beth rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kristalia

  11 September 2009

  Kristalia rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Food Glorious Food

  07 March 2011

  Food Glorious Food rated and commented on this recipe

  

  yum

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jojo1980

  16 October 2011

  jojo1980 rated and commented on this recipe

  

  Great flavours! A bit to much red onion for my taste though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12356/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Vegetarian

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

763 kcalories, protein 25g, carbohydrate 81g, fat 40 g, saturated fat 12g, fibre 5g, sugar 9g, salt 0.91 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.