Tomato & caper linguine

Ingredients

400 g dried linguine

 olive oil

 350 g tomato passata

 5 tablespoons baby capers

 1 lemon

 Parmesan cheese


Method

Cook the linguine in a pan of boiling salted water according to the packet instructions.

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 with sea salt and black pepper.

 When the linguine is al dente, drain and toss with the sauce to coat.

 Finely grate over some Parmesan and extra lemon zest to serve, if desired.

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