Linguine with Roasted Tomatoes and Capers Recipe

Linguine with Roasted Tomatoes and Capers Recipe

  • 3/4 pound linguine pasta
  • 1 pound ripe tomatoes, halved
  • 5 cloves garlic, crushed
  • 4 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons Italian seasoning
  • 1/4 cup drained capers
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  1. Preheat oven to 425 degrees F (220 degrees C).
  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.
  3. In a large bowl, toss tomatoes with garlic and olive oil. Place on a sheet pan and roast in preheated oven for 20 minutes or until tender. Remove from oven and mash with a fork.
  4. Heat oil in large skillet, over medium heat. Add garlic and Italian seasoning; cook for 1-2 minutes or until garlic begins to sizzle. Turn off heat and stir in roasted tomato mixture, capers and Parmesan cheese. Toss with pasta, and serve with extra Parmesan cheese.
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