Serving Portions: 4
Cooking Time: 15 Minutes
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- 400 g dried linguine
- olive oil
- 350 g tomato passata
- 5 tablespoons baby capers
- 1 lemon
- Parmesan cheese
- Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
- Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest. Simmer for 5 to 7 minutes, then season to taste.
- When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest, if desired.
Vary how you serve your houmous: crunchy vegetables like radishes, raw asparagus, cos lettuce, or even apple are all delicious – see what’s in season and experiment
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