Linguine with tomato, rosemary and caper sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- olive oil
- 2 cloves garliccrushed
- a pinch (optional) chilli flakes
- 2 tsp rosemarychopped
- 400g tin plum tomatoes
- 1 tbsp capers
- 3 tbsp double cream
- 150g linguine
- (or veggie alternative) grated parmesanto serve
Nutrition: per serving
- kcal523
- fat31.8g
- saturates15.8g
- carbs46.8g
- fibre2.3g
- protein11.3g
- salt0.6g
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.
