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Linguine with tomatoes & capers
main courses | serves 4
1. Bring a saucepan of salted water to the boil and cook the linguine according to packet instructions.
2. Meanwhile, add a lug of olive oil to a medium saucepan on a medium heat. Add the passata, capers and lemon zest and simmer for 5–7 minutes. Season to taste. When the linguine is al dente, drain and toss with the sauce to coat, then serve immediately, scattered with parmesan or extra lemon zest, if desired.
Recipe Andy Harris
Photo Sam Stowell
from Issue 6
ingredients• 400g linguine
• Olive oil
• 350g tomato passata
• 5 tbsp capers, rinsed
• Grated zest of ½ lemon
• Grated parmesan and extra grated lemon zest (optional), to serve