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Linguini with Tomato, Basil and Capers

Featured in the Honolulu Star-Advertiser on February 28, 2018.



Linguini with Tomato, Basil and Capers

  • 2 pounds tomatoes, peeled, seeded and coarsely chopped
  • 1 cup fresh basil, coarsely chopped
  • 2 tablespoons olive oil, divided
  • 1/3 cup finely chopped onion
  • 1/3 cup finely chopped carrot
  • 1/3 cup finely chopped celery
  • 2 cloves garlic, crushed
  • 1 (3.25 ounce) jar capers, drained and rinsed
  • 2 tablespoon vinegar
  • Salt and pepper to taste
  • 1 pound spinach or whole wheat linguini


In a large bowl, mix tomatoes and basil; set aside. Heat 1 tablespoon olive oil in a skillet over low heat. Add onion and sauté just until translucent. Add carrot, celery and garlic and sauté for 1 minute. Add tomato mixture and simmer, uncovered, for 20 minutes. Add capers, vinegar, salt and pepper.

In a large pan of boiling water, cook linguini al dente, then drain. Add remaining 1 tablespoon olive oil to linguini, tossing to coat. Place linguini onto a large serving platter and top with tomato sauce. Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
360 calories, 5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 900 mg sodium, 64 g carbohydrate, 3 g fiber, 6 g sugar, 12 g protein


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