Tomato & caper linguine

Name: Tomato & caper linguine
Total time: 15 min
Yield: 4
Ingredients: 400 g dried linguine; olive oil; 350 g tomato passata; 5 tablespoons baby capers; 1 lemon; Parmesan cheese

With lemon & Parmesan

Vegetarianv

Serves 4

Cooks In15 minutes

DifficultySuper easy

Jamie Magazine Italian Mains Pasta & risotto Healthy dinner ideas Healthy vegetarian recipes

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

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

Jamie Magazine

By Andy Harris

Tap For Ingredients

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.