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Ingredients
- olive oil
- garlic 2 cloves, crushed
- chilli flakes a pinch (optional)
- rosemary 2 tsp, chopped
- plum tomatoes 400g tin
- capers 1 tbsp
- double cream 3 tbsp
- linguine 150g
- parmesan (or veggie alternative) grated, to serve
Method
-
Step 1
Heat 1 tbsp olive oil in a pan. Add the garlic and cook for a couple of minutes. Add the chilli and rosemary, and cook for a minute, then tip in the plum tomatoes.
-
Step 2
Simmer for 20 minutes, squashing the tomatoes down as they cook, until you have a thick sauce. Add the capers and cream, and simmer for 3-4 minutes. Cook the linguine then drain well. Tip the pasta into the sauce and toss everything together. Serve with grated parmesan.
Nutritional Information
- Kcals 523
- Fat 31.8g
- Saturates 15.8g
- Carbs 46.8g
- Fibre 2.3g
- Protein 11.3g
- Salt 0.6g
