This summery fresh pasta recipe will leave you feeling full, but without that stodgy feeling that some cheese-filled pastas bring with it. Preparation time: 5 minutes Cooking time: 15 minutes.

Ingredients (serves 2 people)

• 260 grams of linguine pasta
• A large pot of boiling water
• 4-5 large juicy tomatoes diced (or a tin of Hunts diced tomatoes)
• 3 tbsp. of capers
• Bunch of mint leaves chopped
• 3-4 garlic cloves lightly crushed
• 1 fresh red chili pepper finely chopped
• 3-4 tbsp. of olive oil
• 1-2 tbsp. lemon juice
• Salt and pepper to taste

Preparation

1. Bring a pot of water to the boil and insert the linguine pasta. Boil for 10-12 minutes.
2. In the meantime, dice your fresh tomatoes or use a tin instead.
3. Heat the olive oil in a deep pan and fry the crushed garlic for 2 minutes until golden, then remove the garlic. This should leave you with garlicky olive oil.
4. Add the chopped chilli and fry for circa 30 seconds, then add the tomatoes and stir well. Leave for circa 3-4 minutes (until it thickens and some of the juice has evaporated).
5. Add the capers, mint, lemon juice, salt and pepper, then mix it all through..
6. Drain the pasta and add the linguine to the sauce and mix.
7. Add more lemon, salt and/or pepper to taste.
8. Serve whilst hot and enjoy!