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Tomato & caper linguine
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Beautiful courgette carbonara
Quick Mexican breakfast

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Tomato & caper linguine

Ingredients

400 g dried linguine
olive oil
350 g 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. then drizzle a lug of oil into a medium saucepan over a medium heat. Add the tomato passata and capers (rinsed) and then finely grate in half the lemon zest. Simmer this 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.

copyright Y.M. Salman