Linguine with Fresh Sage-Caper Sauce
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!
- 1 ½ 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 ½ teaspoons thinly sliced fresh sage leaves
- ½ (8 ounce) package linguine pasta
- salt and pepper to taste
- 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.
serving: 2 servings
calories: 275.9 kcal
carbohydrates: 50.9 g
protein: 9.5 g
saturated fat: 0.8 g
sodium: 551.1 mg
fiber: 4.5 g
sugar: 6.8 g