Tomato Pasta Sauce with Capers and Lemon

Tomato Caper Pasta (A Little Bit Crunchy A Little Bit Rock and Roll)

1 lb. whole wheat pasta

4 tablespoons olive oil

2 shallots, sliced thin

4 garlic cloves, minced

4 large plum tomatoes, diced

4 tablespoons capers

2 tablespoons caper juice

zest and juice from 1/2 a lemon

salt and pepper to taste

Bring a large pot of slated water to a boil for the pasta.

Heat 2 tablespoons of olive oil and cook the shallots for 5-7 minutes, until golden brown.  Add the garlic and cook for an additional minute.

Add the tomatoes, capers, caper juice, lemon juice and lemon zest.  Cook just until the sauce is warm.

When the pasta is done cooking, drain and drizzle with the additional 2 tablespoons of oil.  Toss with the tomatoes.