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