Linguini with Tomato Caper Sauce
and spinach salad

Name: Linguini with Tomato Caper Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 3 oz Cheese, parmesan, grated; 1 Tbsp Capers, rinsed and drained; 1 can Beans, butter (14 oz / 397 g can - sub other white beans); 8 oz Pasta, linguini or spaghetti; 1 Tbsp Oil, cooking; 2 sprigs Thyme, fresh; 2 Tbsp Tomato paste; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1/2 cup Wine, white (sub vegetable stock or water); 1/2 tsp Red pepper flakes (opt); 1/2 tsp Sugar, white; 1/2 clove Shallots, diced; 3 Tbsp Oil, olive; 2 tsp Vinegar, balsamic; 1/2 tsp Italian seasoning; 4 oz Spinach, baby

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We love the tart, savory notes of this tomato sauce that uses classic Italian ingredients like capers and tomatoes. Make it with or without red pepper flakes for spice and serve it over linguini with a green salad on the side.

Proteins

Beans, white/cannellini

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Linguini with Tomato Caper Sauce:

Garlic - 3 cloves , chopped
Cheese, parmesan - 3 oz , grated
Capers - 1 Tbsp , rinsed and drained
Beans, butter (14 oz / 397 g can - sub other white beans) - 1 can
Pasta, linguini or spaghetti - 8 oz
Oil, cooking - 1 Tbsp
Thyme, fresh - 2 sprigs
Tomato paste - 2 Tbsp
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Wine, white (sub vegetable stock or water) - 1/2 cup
Red pepper flakes (opt) - 1/2 tsp
Sugar, white - 1/2 tsp

Spinach Salad with Italian Vinaigrette:

Shallots - 1/2 clove , diced
Oil, olive - 3 Tbsp
Vinegar, balsamic - 2 tsp
Italian seasoning - 1/2 tsp
Spinach, baby - 4 oz

Prep

Garlic / Shallots - Prep as directed. (Can be done up to 5 days ahead)
Cheese / Capers - Prep as directed. (Can be done up to 2 days ahead)
Beans - Drain and rinse.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta. Cook until al dente, tender but not soggy.
While pasta boils, heat a saucepan over medium heat. Add oil and when it begins to shimmer add garlic and thyme sprigs. Saute until fragrant, ~1 minute. Add tomato paste, canned tomatoes (including juice), capers, wine, red pepper flakes, sugar, and beans and stir to combine. Increase heat if needed to bring sauce to a simmer. Simmer, stirring frequently, until thick, ~6 minutes. Season with some salt and pepper or a pinch of additional sugar.
While sauce simmers, whisk together shallots, oil, vinegar and Italian seasonings. Toss with spinach.
Serve pasta with sauce and cheese on top. Enjoy with salad on the side!

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