Tomato and Caper Linguine

This is another very simple and quick pasta. Excellent if you like capers - try it.

Ingredients

For 1	Continued...
100 gm dry linguine	1 lemon
2 - 3 tbspn olive oil	as reqd salt
125 ml passata	as reqd black pepper
40 gm capers	as required parmesan

Preparation

Roughly chop the capers.
Zest the lemon (require half).

Cooking - about 8 min

Boil the linguine in salted, boiling water for about 8 min. (see note 1)
Heat the oil in a suitable pan and add the passata, capers and lemon zest and cook, covered, over a low/medium heat for 7 min, adding pasta water as required to maintain the desired sauce consistency.
Season to taste with salt and pepper - remember the capers are quite salty.
When the pasta is cooked, drain and add to the sauce, mixing well to coat the pasta and adding pasta water as required to maintain the desired sauce consistency.

Serving

Serve with some grated parmesan.

Notes

(1) The pasta should be cooked in salted, boiling water. The times indicated on most pasta packets is too long for an 'al dente' result and I recommend no more than 8 min.

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