- 200g spaghetti or linguine
- 1 red chilli, deseeded and finely chopped
- 2 shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 tbsp extra virgin olive oil
- zest 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp red wine vinegar
- 2 tsp caster sugar
- 300g tomato, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 125g ball mozzarella or burrata (see tip, below), torn into pieces
- handful basil leaves, torn, to serve
Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn’t big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.
BurrataIt’s worth getting hold of burrata – a softer, creamier relative of mozzarella – for this dish. It will go oozingly melty and create a sauce that clings to the pasta.