Fulfilling the “recipe under 20 minutes” request. This one is exactly that — even under 15.
- 400 g pasta (I'd go with linguine or spaghetti)
- 300 g passata without basil + 2 fresh tomatoes (or 1 can of tomatoes in their own juice)
- 4–5 tsp capers
- zest of 1/2 lemon
- olive oil
- salt
- a handful of grated Parmesan (optional)
Put a pot of water on for the pasta. While it heats, warm some olive oil in a pan and add the passata, diced tomatoes (or the canned tomatoes, slightly mashed with a fork), and lemon zest.
Let it simmer for about 5–6 minutes. Taste and salt as needed.
Add the nearly-cooked pasta to the sauce, toss it together, then add the capers and Parmesan. Serve right away.
If you’re like me and not crazy about capers — a little extra zest on top goes a long way :)
Put a pot of water on for the pasta. While it heats, warm some olive oil in a pan and add the passata, diced tomatoes (or the canned tomatoes, slightly mashed with a fork), and lemon zest.
Let it simmer for about 5–6 minutes. Taste and salt as needed.
Add the nearly-cooked pasta to the sauce, toss it together, then add the capers and Parmesan. Serve right away.
If you’re like me and not crazy about capers — a little extra zest on top goes a long way :)
