Tomato & Caper Pasta
- Cooking Time 10 min
- Source Jamie Oliver
- 400 Gram Dried pasta such as linguine, fettuccine
- olive oil
- 350 Gram Passata
- 5 Tablespoon baby caper (Rinsed)
- 1 Lemon
- parmesan cheese
- Cook pasta as per instructions on packet
- Drizzle a lug of olive oil in saucepan, add passata and capers, then finely grate in half of lemon zest.
- Simmer 5-7 mins, season with salt & pepper.
- When pasta is al dented, drain and add to sauce. Toss to coat
- Serve, grate over parmesan and wxtra zest.
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