Linguine with Fresh Sage-Caper Sauce8 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“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!” - by Gypsybead
Original recipe yields 2 servings
- 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.
- 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.
Amount Per Serving (2 total)
- 276 cal
- 5.3 g
- 50.9 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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..." See more."
"Great recipe. Would use considerably less capers though, as the dish turned out quite salty despite the fact that i didn't use any salt at all. And this is coming from a person who likes her food salt..." See morey. Would make this again."
"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 a..." See morend 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!"
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