• 150g short pasta (such as radiatori)
  • 3 vine tomatoes, diced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp baby capers
  • 150g pack bocconcini, drained and balls torn in half if large (see notes below)
  • a handful basil, chopped
  • chopped to make 2 tbsp chives


  • STEP 1

    Cook the pasta following pack instructions. While the pasta is cooking, toss together the tomatoes, olive oil, vinegar, capers and lots of seasoning in a bowl.

  • STEP 2

    Drain the pasta then rinse under cold water and drain again. Add to the tomato mixture and toss really well. Leave for 5 minutes, tossing a few times throughout.

  • STEP 3

    Add the bocconcini and herbs, and toss again before serving.

Bocconcini are mini mozzarella balls and are available in large supermarkets, delis and cheesemongers.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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