Serves 4, prep and cook time 25 minutes
Ingredients
- 1 litre (4 cups) water
- 500g linguine pasta
- 400g cherry tomatoes, halved
- 2 teaspoons finely grated lemon rind
- ½ cup (125ml) extra virgin olive oil
- 1 teaspoon sea salt flakes
- 2 tablespoons drained baby capers
- 1/3 cup (50g) pitted Kalamata olives
- 2 tablespoons extra virgin olive oil, extra
- 150g baby spinach leaves
- 1 cup (80g) coarsely grated parmesan cheese
Method
- Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, rind, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook over high heat for eight minutes, turning the pasta regularly with a pair of tongs to stop the pasta sticking to the base of the frying pan.
- Meanwhile, combine capers, olives and extra oil in a small bowl.
- Remove pan from the heat. Add spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.
- Top with the caper mixture and the remaining parmesan. Serve immediately.
Not suitable to freeze or microwave.
