Ingredients
400 g dried linguine
olive oil
350 g tomato passata
5 tablespoons baby capers
1 lemon
Parmesan cheese
Method
Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
Meanwhile, drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in 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.
source:http://www.jamieoliver.com/recipes/pasta-recipes/tomato-caper-linguine/