Isle of Wight tomato raw sauce for spaghetti

• 300g mixed small tomatoes halved such as cherry vine
• 1 garlic clove crushed
• 20g capers
• 185g green olives
• ½ red chili, finely chopped
• 3 tbsp olive oil
• ½ a bunch of fresh parsley chopped
• 500g fresh spaghetti
• Salt and pepper
• 290g Buffalo mozzarella, roughly chopped

Place a large pan of water on the hob to boil.

Meanwhile, in a bowl combine the chopped tomatoes, garlic, capers, olives, chili, half of the parsley and olive oil together.

Place the spaghetti into the boiling water and once boiling again, allow to cook for 5-6 minutes (a little longer if using dried pasta).

Drain the pasta and toss in the bowl with the tomato mix. Season well with salt and pepper.

Once served, top with the mozzarella and a good handful of chopped parsley.