Tomato Caper Pasta

There so many days when I crave something simple like spaghetti, but it’s so lovely to put a little twist on it. It’s a favorite of mine. I still haven’t tried my hand at a true spaghetti sauce, but the light and bright versions like this one always satisfy!

Tomato Caper Pasta
via fresh365

1 lb linguine
4 tablespoons olive oil
2 shallots, sliced thin
4 garlic cloves, minced
4 large plum tomatoes, coarsely chopped
4 tablespoons capers
2 tablespoons caper juice
juice and zest of 1/2 lemon
salt and pepper, to taste

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 a large saute pan, add 2 tablespoons 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 tablespoons olive oil. Season generously, to taste, with salt and pepper.

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