Tomato & caper linguine

With lemon & Parmesan

Tomato & caper linguine

Tomato & caper linguine

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 393 20%
  • Fat 4.4g 6%
  • Saturates 0.6g 3%
  • Sugars 7.4g 8%
  • Salt 0.7g 12%
  • Protein 13g 26%
  • Carbs 79.4g 31%
  • Fibre 3.6g -
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
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Cook the linguine in a pan of boiling salted water according to the packet instructions.
  2. 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.
  3. Simmer for 5 to 7 minutes, then season to taste with sea salt and black pepper.
  4. When the linguine is al dente, drain and toss with the sauce to coat.
  5. Finely grate over some Parmesan and extra lemon zest to serve, if desired.
Recipe From

Jamie Magazine

By Andy Harris