Pasta with mozzarella, mint & fresh tomato sauce

• zest and juice 1 lemon
• red onion↗

  very finely chopped

• spaghetti↗400g g
• extra-virgin olive oil↗6 tbsp tbsp

  plus extra for drizzling

• small capers↗4 tsp tsp
• red chilli↗1

  deseeded and finely chopped

• pinch of sugar
• red ripe cherry tomatoes↗500g g

  quartered

• mint↗

  leaves torn

• chives

  snipped

• buffalo mozzarella g

  depending on how lavish you feel

Step-by-step instructions

1. 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. 2

   Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.

3. 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.