Summer Tomato Pasta

Serves 2.


  • 200g spaghetti
  • 300g cherry tomatoes
  • 2 zucchini (courgette), sliced with a vegetable peeler
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • ⅓ cup basil leaves
  • ⅓ cup mint leaves
  • sea salt and cracked black pepper
  • 1 buffalo mozzarella, torn into pieces


  1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente.
  2. Drain.
  3. While the pasta is cooking, make an incision in each tomato using a small, sharp knife.
  4. Tear in half, squeeze out the seeds and discard.
  5. Toss the pasta with the tomato, zucchini, lemon juice, olive oil, garlic, basil, mint, salt and pepper. Divide the pasta between serving plates and top with mozzarella to serve.