This recipe for linguine with creamy tomato, rosemary and caper sauce is super simple but delicious. It’s ready in just 30 minutes, so makes for a great, speedy veggie supper
- Olive oil
- Garlic 2 cloves, crushed
- Chilli flakes a pinch (optional)
- Rosemary 2 tsp, chopped
- Plum tomatoes 400g tin
- Capers 1 tbsp
- Double cream 3 tbsp
- Linguine 150g
- Parmesan (or veggie alternative) grated, to serve
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.
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.