Linguine with Fresh Sage-Caper Sauce

Linguine with Fresh Sage-Caper Sauce

9
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!"
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Ingredients

45 m servings 276 cals
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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

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 th...

Most helpful critical review

I hadn't worked with capers much, but was needing a recipe to try with it. I also have a TON of sage this year so I went for it. I thought it came out fairly well. I marinated some chicken to se...

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 th...

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 vegetab...

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...

This was good, flavorful, and very easy. I used fresh tomatoes and a mix of whole-wheat and regular penne. I topped each serving with Romano cheese and red pepper flakes, which complemented the ...

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 foo...

This was pretty good, my husband liked it. I will make it again. I used penne pasta instead of linguine, its what I had on hand.

I hadn't worked with capers much, but was needing a recipe to try with it. I also have a TON of sage this year so I went for it. I thought it came out fairly well. I marinated some chicken to se...

Tasty recipe. I did add: 1/2 chicken breast that I had precooked & cubed and 8-10 sliced cremini mushrooms. When I tasted the sauce prior to adding the above ingredients, I thought the sauce ...

I had to quadruple the amount of pasta. And we used corkscrew pasta instead of Linguine. We are a large family... but I have to say it was a very nice change to white sauces. I used butter to...