Linguine with Fresh Sage-Caper Sauce

Linguine with Fresh Sage-Caper Sauce

Gypsybead 1

"A very fresh tasting comfort food! One day my boyfriend brought home some fresh sage from his mother's garden and I wasn't sure what to do with it. I came up with this wonderful dish that has so many variations!"

Ingredients 45 m {{adjustedServings}} servings 276 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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  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.
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Reviews 9

  1. 11 Ratings

Cooking 101

Very good, I did cut back on the sage and bay leaf only because that is my families preference. I also added some blackened chicken to the top when served. Turned out very good. Thanks for the post.


I had lots of garden herbs to use up so used a mixture of basil, oregano, chives, parsley and sage. With pipette pasta, it made a great side dish with grilled london broil and a grilled vegetable salad. My husband said it was the best pasta he has had in ages, and said that if we had gotten this at a restaurant, we would go back just for that pasta.


Very nice pasta dish. I think maybe I'll add more thyme and sage next time--I'm not really tasting it as much as I'd like. I used fresh tomatoes since they were starting to look sad, and I add red and orange bell peppers for the same reason. Bc I added more ingredients, I upped the capers--shouldve done the same with the sage. Perhaps bc I used raw tomatoes, I added about half a can of V8 juice; the liquid really cooked down quickly and since I wanted to cook as directed, I added tomato juice, which kept it moist. I didn't find this to be too salty from the capers and tomato juice; I thought it was just right. I almost never add salt and pepper in recipes unless it is added in the beginning; I prefer to let pple decide at the table if it needs more salt. I'm glad I left it out this time. I don't have linguine, or even spaghetti, so I used mini penne and felt it worked well. Although I did add veggies to this, I think this makes more like four servings; that's okay, I can have for lunches at work this week. Thanks for the recipe!