🌍World

Tomato and Caper Linguine

Name: Tomato and Caper Linguine
Yield: 1 serving
Ingredients: 100 gm dry linguine; 1 lemon; 2 - 3 tbspn olive oil; as reqd salt; 125 ml passata; as reqd black pepper; 40 gm capers; as required parmesan

Italy inspired tomato and caper linguine featuring dry linguine. A world classic for one.

16 min

Prep

30 min

Cook

Easy

Difficulty

Ingredients

Steps

Ingredients

Servings

100 gm dry linguine
1 lemon
2 - 3 tbspn olive oil
as reqd salt
125 ml passata
as reqd black pepper
40 gm capers
as required parmesan

Method

1
Roughly chop the capers.
2
Zest the lemon (require half).
3
Boil the linguine in salted, boiling water for about . (see note 1)
4
Heat the oil in a suitable pan and add the passata, capers and lemon zest and cook, covered, over a low/medium heat for , adding pasta water as required to maintain the desired sauce consistency.
5
Season to taste with salt and pepper - remember the capers are quite salty.
6
When the pasta is cooked, drain and add to the sauce, mixing well to coat the pasta and adding pasta water as required to maintain the desired sauce consistency.
7
Serve with some grated parmesan.