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Tomato Caper Pasta


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  • 1 lb. Linguine
  • 4 T olive oil
  • 2 shallots, sliced thin
  • 4 garlic cloves, minced
  • 4 large plum tomatoes, coarsely chopped
  • 4 T capers
  • 2 T caper juice
  • juice and zest of 1/2 lemon
  • salt and pepper, to taste



Step 1

Bring a large pot of salted water to a boil, and add linguine. Cook 8-12 minutes, until al dente. Drain and set aside.

In large saute pan, add 2 T olive oil and shallots, over medium heat. Cook 5-7 minutes, until light golden brown and add garlic. Cook 1-2 minutes, being careful not to burn shallots or garlic. Add tomatoes, capers, caper juice and lemon zest and juice. Cook 3-5 minutes, until tomatoes are warm, and are just beginning to break down.

Stir in linguine, adding remaining 2 T olive oil. Season generously, to taste, with salt and pepper.

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