JamieOliver.com

linguine with tomatoes & capers

main courses | serves 4
1. Bring a saucepan of salted water to the boil and cook linguine according to pack instructions.
2. Meanwhile, add a lug of olive oil to a medium saucepan on a medium heat. Add the tomato 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 and then serve immediately, scattered with parmesan or extra lemon zest, if desired.


Recipe by Andy Harris, Photography by Sam Stowell
• from Jamie Magazine issue 7