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Tomato & caper linguine

Tomato & caper linguine


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Tomato & caper linguine

With lemon & Parmesan

With lemon & Parmesan

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 470 24%

  • Fat 4.6g 7%

  • Saturates 0.6g 3%

  • Sugars 6.9g 8%

  • Salt 0.7g 12%

  • Protein 14.7g 29%

  • Carbs 97.6g 38%

  • Fibre 6.9g -

Of an adult's reference intake

Ingredients

  • 400 g dried linguine
  • olive oil
  • 350 g tomato passata
  • 5 tablespoons baby capers
  • 1 lemon
  • Parmesan cheese

Recipe From

Jamie Magazine

By Andy Harris

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.


Watch the video: Tuna u0026 Tomato. Quick Spaghetti Pasta Sauce (September 2022).


Comments:

  1. Brazragore

    Excuse me, I deleted that phrase

  2. Nikolabar

    The matchless message, is pleasant to me :)

  3. Hartwood

    You can't even get to the bottom of it.

  4. Rowe

    I, sorry, but that certainly does not suit me. Are there other variations?

  5. Fenrigar

    I can't take part in the discussion right now - very busy. I would like to be free - to secure their point of view.



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