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Linguine with Fresh Sage-Caper Sauce

By: Gypsybead  
"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!"

Rating: This weblink has been rated 4 times with an average star rating of 3.8 Read Reviews (3)

Rate/Review | 276 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 5.3g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2008 by Cooking 101 
Very good, I did cut back on the sage and bay leaf only because that is my families... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by arieltam 
Great recipe. Would use considerably less capers though, as the dish turned out quite salty... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2009 by Chelle Benson 
I had to quadruple the amount of pasta. And we used corkscrew pasta instead of Linguine. We... MORE

 
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