Roasted peppers with tomatoes & anchovies
This vibrant dish has all the flavours of the Mediterranean for holiday dining at home
Pasta with mozzarella, mint & fresh tomato sauce
Serves 4
Easy
Prep:
Cook:
A fresh but filling dish full of light summer flavours
Skip to ingredients
- zest and juice 1 lemon
- 1 red onionvery finely chopped
- 400g spaghetti
- 6 tbsp extra-virgin olive oilplus extra for drizzling
- 4 tsp small capers
- 1 red chillideseeded and finely chopped
- pinch of sugar
- 500g red ripe cherry tomatoesquartered
- bunch mintleaves torn
- handful chivessnipped
- 1 or 2 x 125g balls buffalo mozzarelladepending on how lavish you feel
Nutrition: per serving
- kcal763
- fat40g
- saturates12g
- carbs81g
- sugars9g
- fibre5g
- protein25g
- salt0.91glow
Method
step 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.
step 2
Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
step 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.
