Jamie Oliver

Tomato & caper linguine

Tomato & caper linguine

Serves 4
Cooks In15 minutes
DifficultyNot too tricky
Healthy
Nutrition per serving
  • Calories
    393
    20%
  • Fat
    4.4g
    6%
  • Saturates
    0.6g
    3%
  • Protein
    13g
    26%
  • Carbs
    79.4g
    31%
  • Sugars
    7.4g
    8%
  • Salt
    0.7g
    12%
  • Fibre
    3.6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Save money on a subscription to Jamie Magazine!

Tap For Method

Ingredients

  • 400 g dried linguine
  • olive oil
  • 350 g tomato passata
  • 5 tablespoons baby capers
  • 1 lemon
  • Parmesan cheese
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris

Save money on a subscription to Jamie Magazine!

Share this Recipe

Tap For Ingredients

Method

  1. Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
  2. Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest. Simmer for 5 to 7 minutes, then season to taste.
  3. When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest, if desired.

Tip

View Comments
Nutrition per serving
  • Calories
    393
    20%
  • Fat
    4.4g
    6%
  • Saturates
    0.6g
    3%
  • Protein
    13g
    26%
  • Carbs
    79.4g
    31%
  • Sugars
    7.4g
    8%
  • Salt
    0.7g
    12%
  • Fibre
    3.6g
    -

Of an adult's reference intake