Mozzarella and Cherry Tomato Pasta
This light and fresh pasta dish consists of cherry tomatoes, mozzarella, capers, chilli and herbs that is tossed between tagliatelle pasta. The perfect dish for those Spring and Summer evenings. Pick your locally grown cherry tomatoes up from Becketts Greengrocers!
Zest and juice of 1 lemon
1 red onion, very finely chopped
6 tbsp extra-virgin olive oil, plus extra for drizzling
4 tsp small capers
1 red chilli, deseeded and finely chopped
A pinch of sugar
500g red ripe cherry tomatoes, quartered
A bunch of mint, leaves torn
A handful of chives, snipped
1 or 2 x 125g balls buffalo mozzarella
Add the lemon juice, zest and chopped onion into a large bowl and season with salt and pepper. Set aside for 10 mins, to let the onion soften a little.
Boil the Tagliatelle for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions and season generously.
Drain the pasta once ready and toss a splash of oil throughout it, then allow to cool. Add the pasta into the bowl with the dressing, tip in the tomatoes and most of the herbs and toss well. Tear in the mozzarella and toss again, ever so gently. Put into bowls, top with more herbs and drizzle with more oil to serve.