Tomato and olive linguine

Tomato and olive linguine
  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

Ripe tomatoes and salty olives combine for an instant flavour hit in this quick vegetarian pasta recipe.


  • 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


  1. 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.
  2. 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.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.