linguine with fresh sage-caper sauce

linguine with fresh sage-caper sauce
  • 1 1/2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 (14.4 ounce) can whole peeled tomatoes, with liquid, quartered
  • 2 tablespoons drained capers
  • 2 bay leaves
  • 1 pinch dried thyme leaves
  • 1 1/2 teaspoons thinly sliced fresh sage leaves
  • 1/2 (8 ounce) package linguine pasta
  • salt and pepper to taste


  1. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.

10/16/2019
linguine with fresh sage-caper sauce, recipe PT15M PT1H 5 455 calories

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