This Tomato and Caper Linguine is a very simple but very tasty pasta dish, full of summery, savoury citrus flavours.
If you’re a Social Media follower, you’ll have seen I was recently gifted a box full of British Happiness from the lovely people over at British Corner Shop. As part of that box of goodies, I was given some fab Waitrose store cupboard staples and challenged to have a go at this recipe for Tomato and Caper Linguine.
Happily, as we’re in the middle of National Vegetarian Week in the UK, this recipe is very easily made fully vegetarian. Whilst it’s a meat free dish to start with, it’s important to note that it includes a finishing touch of Parmesan cheese. Unfortunately in order for the cheese to be officially called Parmesan, it must be made with calf rennet.
Nowadays there’s increasing access to vegetarian cheeses, so whether you choose to omit it entirely or substitute in your favourite vegetarian-friendly cheese, the choice is yours. If you’re struggling to find a suitable replacement, check out Gran Moravia’s hard cheese range. It’s long-aged, suitable for vegetarians, lactose free and (coincidentally) available in Waitrose!
Capers are the unripened flower buds of Capparis spinosa or Capparis inermis, prickly, perennial plants native to the Mediterranean… Brined or dried, they are valued for the burst of flavor they give to foods, a flavor described as lemony, olive-y and definitely salty. | The Spruce
I have something to share that I’m not sure I’m supposed to admit… But I’m going to anyway. I’ve never cooked with capers before. If you’re a bit unsure about what to do with them, this is a great introductory recipe as it really does make the most of their delicious salty citrus flavour.
As I was only feeding the two of us, I halved the recipe below. It’s a super simple recipe, so it’s quite easy to scale up or down as needed. Time wise, it’s ready faster than a frozen ready meal. Boil some water, cook the pasta and it’s done. This was on the table in about 12 minutes from start to finish.
Pasta is the cheapest, most versatile fast food I know of and I really do love the stuff. Usually my portions of pasta are in the region of 80g per person, though as there’s not much else to this dish (and no meat to fill up on), I happily went for the full 100g.
Finally, don’t worry about not having a fine grater for the lemon zest. My cupboard had a small, untested grater and unfortunately it failed in its task miserably. In the end, I used my veg peeler to create strips of lemon zest (carefully avoiding the bitter white pith) and used a big knife to finely shred it up into tiny pieces. I’m not the neatest in the kitchen, it’s fair to say. Some advice? Chop the outer layer of rind until it’s the size you’re happy to eat.
This pasta is both simple and delicious. The recipe isn’t in my normal wheelhouse and I’m so glad British Corner Shop challenged me to make it! It’s definitely something we’ll be eating again.
So then, readers, can you help me out? Pretty please? I’m looking for new recipes that make the most of these wonderful capers. Do you have any tried and tested recipes you’d like to share? Pop your suggestions in the comments below!
Disclosure: British Corner Shop provided me with a selection of products free of charge, in exchange for a fair and honest representation of the items supplied. All experiences and opinions given are my own and have not been influenced by this exchange.
A speedy and delicious, summery pasta dish. On the table in no time at all and easily made vegetarian friendly! Recipe provided by British Corner Shop.
- 400 g Dried Linguine
- Olive Oil
- 350 g Tomato Passata
- 5 tbsp Baby Capers, Rinsed
- Finely Grated Zest of 1 Lemon
- Parmesan Cheese, Finely Grated (To Serve)
Bring a saucepan of salted water to the boil and cook the linguine according to packet instructions.
Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat. Add the tomato passata, capers and half the lemon zest. Simmer for 5 to 7 minutes, then season to taste.
When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest, if desired.
Deviating a little from the recipe, this pasta is pictured above served with a sprinkle of coarsely ground Black Pepper and an additional drizzle of Extra Virgin Olive Oil. I recommend you do the same!