Caper and Cherry Tomato Linguine

Charmaine Lu -
  • 200g linguine
  • 2 tbsp olive oil
  • 1 sliced garlic clove
  • 1 green chilli, deseeded and finely chopped
  • 200g cherry tomatoes, halved
  • 2 tsp chopped capers
  • Grated parmesan
  • Boil the linguine in salted water until al dente. Meanwhile, fry the garlic in the oil for 2 mins, then tip in the chilli, capers and tomato halves and cook for 5 mins or until the tomatoes begin to break down.
  • Stir 2 tbsp of the pasta cooking water into the tomato mixture, then drain the linguine and transfer to the tomato pan. Toss well, season with sea salt and cracked black pepper, then serve with a heap of grated parmesan.
10 mins
2 serving