400g linguine
olive oil
350g tomato passata
5 tbsp capers, rinsed
grated zest of 1/2 lemon
grated parmesan cheese
Cook linguine according to package directions.
Meanwhile, add a lug of olive oil to a medium saucepan on medium heat. Add the tomato passata, capers, and lemon zest and simmer for 5 to 7 minutes.
Drain linguine and toss with sauce to coat. Serve with grated parmesan cheese and extra lemon zest, if desired.
In the photo I cooked too much pasta so it looks a little pale.....the capers dropped to the bottom too. :)
Looks yummy and easy, but I don 't know what tomato passata is?!
ReplyDeleteTomato passata are mashed tomatoes in a glass jar of about 700g or so. Italian grocery stores carry it for sure, like Renco, and I think I've seen it in the bigger stores. I like it better than tomato sauce for other things too.
ReplyDelete