Pasta with mozzarella, mint & fresh tomato sauce

Pasta with mozzarella, mint & fresh tomato sauce

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(7 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4
A fresh but filling dish full of light summer flavours

Nutrition and extra info

  • Vegetarian


  • kcal763
  • fat40g
  • saturates12g
  • carbs81g
  • sugars9g
  • fibre5g
  • protein25g
  • salt0.91g
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  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 red onion, very finely chopped
  • 400g spaghetti
  • 6 tbsp extra-virgin olive oil, plus extra for drizzling
  • 4 tsp small capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 red chilli, deseeded and finely chopped
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 500g red ripe cherry tomatoes, quartered
  • bunch mint, leaves torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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


  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.

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Comments, questions and tips

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26th Jul, 2019
I made this for my husband and I and it is such a quick, summer supper. We halved the recipe and one large tomato did the job in place of the cherry tomatoes. Feta is much easier for us to get hold of here in Cyprus so we used that instead. No chives but I think the mint added enough herby freshness on its own. Very nice.
22nd Jul, 2017
Really fresh and delicious. Simple to make and a bit of a cupboard saviour. I've used feta instead as well and just reduced the amount of capers
2nd Jun, 2016
My favorite meal at the moment! Tastes like summer. I haven't changed anything about the recipe, which usually happens! It's lovely the way it is, gorgeous flavours.
16th Oct, 2011
Great flavours! A bit to much red onion for my taste though.
7th Mar, 2011
11th Sep, 2009
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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