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Tomato & caper linguine
With lemon & Parmesan
Vegetarian
v
Tomato & caper linguine
With lemon & Parmesan
Vegetarian
v
Serves
Serves
4
Time
Cooks In
15 minutes
Difficulty
Super easy
Jamie Magazine
Italian
Mains
Pasta & risotto
Tomato
Healthy dinner ideas
Nutrition per serving
Plus
Calories
470
24%
Fat
4.6g
7%
Saturates
0.6g
3%
Sugars
6.9g
8%
Salt
0.7g
12%
Protein
14.7g
29%
Carbs
97.6g
38%
Fibre
6.9g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
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Ingredients
400 g dried linguine
olive oil
350 g tomato passata
5 tablespoons baby capers
1 lemon
Parmesan cheese
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Recipe From
Jamie Magazine
By Andy Harris
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Method
Cook the linguine in a pan of boiling salted water according to the packet instructions.
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 with sea salt and black pepper.
When the linguine is al dente, drain and toss with the sauce to coat.
Finely grate over some Parmesan and extra lemon zest to serve, if desired.
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