5 vine-ripened tomatoes, deseeded and finely diced
2 tbsp extra-virgin olive oil
50g bag wild rocket, roughly chopped
100g marinated black and green pitted olives, roughly chopped
400g dried linguine or spaghetti
75g Gruyère cheese, grated, plus extra to serve
Put a large pan of salted water on to boil. Put the tomatoes into a bowl. Add the oil, rocket and olives. Season and set aside.
Cook the pasta in the boiling water according to packet instructions or until al dente. Drain the pasta and add to the tomato mix with the cheese, tossing to coat. Serve the pasta in bowls with a little extra grated cheese on top.