Tomato & caper linguine

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

With lemon & Parmesan

Vegetarian

15 mins

Super easy

serves 4

nutrition per serving

470

Calories

24%

4.6g

Fat

0.6g

Saturates

6.9g

Sugars

0.7g

Salt

12%

14.7g

Protein

29%

97.6g

Carbs

38%

6.9g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

Ingredients

400g dried linguine

olive oil

350g tomato passata

5 tablespoons baby capers

1 lemon

Parmesan cheese

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.

Tags

Pasta Italian-style Vegetarian Mains Tomato Healthy Healthy vegetarian Healthy lunches Healthy dinners Store cupboard

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