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Tomato & caper linguine
With lemon & Parmesan
Tomato & caper linguine
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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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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Jamie Magazine
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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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