Tomato Caper Pasta

By sberg

Ingredients

• 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

Preparation

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.