This has to be one of the Italy's finest pasta dishes. Created in Campania during the 1950's, it is prepared with ingredients that are typical of the southern region of Italy. Ingredients
3 Tbsp Black Olives
400g Dried Linguine
Guiliano's Extra Virgin Olive Oil
350ml Tomato Passata
5 Tbsp Baby Capers
1. Bring a saucepan of salted water to the boil and cook linguine according to the packet instructions.
2. Meanwhile, drizzle some oil into a medium saucepan over a medium heat then add the tomato passata and capers (rinsed) before finely grating in half the lemon zest. Simmer for 5 to 7 minutes, add the black olives and season to taste.
3.When the linguine is al dente, drain and toss with the sauce to coat. To serve, finely grate over some Parmesan and extra lemon zest.