zest and juice 1 lemon
1 red onion, very finely chopped
400g spaghetti (and pasta will work)
6 tbsp extra-virgin olive oil, plus extra for drizzling
4 tsp small capers
1 red chilli, deseeded and finely chopped
pinch of sugar
500g red ripe cherry tomatoes, quartered
bunch mint, leaves torn
handful chives, snipped
1 or 2 x 125g balls buffalo mozzarella, depending on how lavish you feel
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.
Boil the spaghetti for 10 mins. Mix the oil, capers, chilli and sugar into the lemony onions, then season generously.
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.