Immerse the gluten free tagliatelle in a large pan of boiling salted water and cook for 8-10 minutes until just tender. Meanwhile, mix together the tomatoes, rocket and capers.
Drain the pasta and return to the pan, off the heat. Pour in the oil and toss until the pasta glistens, then tip in the tomato mixture and toss again.
If you’re serving it cold, hold the pasta in the sieve under the cold tap until it’s cool, then toss in the oil and tomato mixture. Season well, add the mozzerella in small blobs and gently toss through.