Linguine with tomato-cream sauce, capers and rosemary
2 servings
30 minutes
Linguine with tomato-cream sauce, capers, and rosemary is an elegant dish of Italian cuisine that combines vibrant tomato flavor with a delicate creamy texture. Historically, pasta with tomato sauce originated in Naples, and the addition of cream and capers gives it a more refined character. Fragrant rosemary adds freshness and depth to the composition, while capers provide a tangy note. It is served with grated Parmesan cheese that harmoniously completes the flavor palette. This dish is perfect for both a cozy dinner and a festive table where sophistication meets simplicity in preparation.
1
Heat 1 tablespoon of olive oil in a pan. Add garlic and sauté for 2 minutes.
- Olive oil: to taste
- Garlic: 2 cloves
2
Add chili and rosemary, sauté for 1 minute, then add tomatoes.
- Dried chili pepper: to taste
- Chopped fresh rosemary: 2 teaspoons
- Canned tomatoes: 400 g
3
Cook for 20 minutes, crushing the tomatoes as you go, until a thick sauce consistency is reached.
4
Add capers and cream and simmer for another 3-4 minutes.
- Capers: 1 tablespoon
- Heavy cream 35% fat: 3 tablespoons
5
Boil the pasta, drain it. Combine the pasta with the sauce, mix well. Serve topped with parmesan.
- Linguine: 150 g
- Grated Parmesan cheese: to taste