1 punnet cherry tomatoes
1 red capsicum, roasted, peeled and sliced
1 lemon, fine zest and juice
½ cup small black olives
2 cloves garlic, finely chopped
1 long red chilli, seeded and finely chopped
⅓ cup olive oil
200 grams fresh mozzarella,
ripped into pieces 1-2 avocados, peeled and diced
¼ cup basil leaves
350 grams dried linguine
Halve the tomatoes and place in a large bowl. Add the capsicum, lemon zest and juice, olives, garlic, chilli and the olive oil. Season with salt and freshly ground pepper and gently toss to combine.
Cook the pasta in a large pot of boiling salted water until al dente. Drain well and add to the bowl of sauce. Toss then fold through the avocado, mozzarella and the basil.
Turn to combine and serve immediately.