A Light Summer’s Evening….. Fresh Pasta with Mozzarella, Mint & Zingy Crushed Tomatoes… By Lucy Simmons

By lucy  , ,   ,

June 19, 2014

I decided to try something different from what I usually make. It had a very mixed opinion, my mum loved it because of its unique taste and the freshly made pasta was such fun and really simple to make.

  • Prep: 20 mins
  • Cook: 5 mins
  • Yields: 5


1 Scattering Lemon, zest and juice

1 Medium Red onion, finely chopped

400 Grams Fresh spaghetti

6 tbsp Extra virgin olive oil

2 tsp Small capers

1 Small Red chilli, finely chopped

1 Pinch Sugar

250 Grams Red ripe cherry tomatoes, quarter and crushed slightly

1 Bunch Mint leaves, torn

1 Handful Chives, snipped

2 x 125 Grams Mozzarella balls (buffalo)

Pinch Black pepper


Before making this meal prepare the pasta as per our pasta recipes - click here

1.  To start, put the lemon juice and zest into a medium size bowl, tip in the chopped onion and season with salt and pepper.  Set aside for 10 minutes so the onion can soften.

2.  In a pan of rapidly salted boiling water, cook the spaghetti for 4-5 minutes.

3.  Mix the oil, capers, chilli and sugar into the lemony onions and keep them to the side.

4.  Drain the pasta, toss in a splash of oil and let it cool.  Put the pasta into the bowl with the dressing, tip in the tomatoes crushing them slightly add herbs and mix together well.  Tear in the mozzarella and mix gently.  Place in bowls topped with a few herbs and add a final drizzle of oil and a twist of freshly milled black pepper to serve.


0 Reviews