Tomato and olive linguine

Name: Tomato and olive linguine
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 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

Published: 30 Jun 06
Updated: 18 Mar 24

Test kitchen approved

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

Serves 4
Ready in 25 minutes

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Ingredients

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

Method

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.

Recipe from July 2006 Issue

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Tomato and olive linguine

Ingredients

Method

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