Linguine with Fresh Sage-Caper Sauce Recipe

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.

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.