Pappardelle - serves 4

Preparation - 15 minutes, cooking time - 10 minutes

9 oz pasta ribbons, such as pappardelle, fettucine or lasagnette
3 tbsp olive oil
Large handful fresh basil leaves
2 garlic cloves, thinly sliced
1 red chili, thinly sliced
2 tbsp pickled capers, well rinsed and dried
Juice of 1 lime
Sea salt and ground black pepper
5 oz boconccini(baby mozzarella)

Cook the pasta in a large pan of boiling, two minutes before the pasta is ready, heat the oil in a frying pan and cook the basil, garlic, chili, and capers for 2 minutes. Squeeze in the lime juice and check the seasoning.
Drain the pasta well and return to the pan. Toss with the infused oil mixture and the mozzarella.
Divide between 4 bowls and serve with a grinding of black pepper.