Linguine with green olive & caper sauce
A smart and simple pasta dish that's great value - just the thing for midweek cooking
Difficulty and servings
Serves 2
Preparation and cooking times
Cook 20 mins
Vegetarian
- Heat 2 tbsp oil in a medium pan and add the garlic. Cook gently for 2 minutes, without allowing it to brown. Add the tomatoes and purée and season. Bring to the boil, then cover and simmer for 15 minutes.
- Meanwhile, cook the linguine following packet instructions. Drain well. Stir the olives, capers and parsley into the tomato sauce and warm through for 1 minute. Toss the pasta with the sauce and serve.
PER SERVING
504 kcalories, protein 15.8g, carbohydrate 79.9g, fat 15.7 g, saturated fat 2.2g, fibre 5.9g, salt 2.66 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/260615/
http://www.bbcgoodfood.com/recipes/260615/
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Ingredients
- olive oil
- 2 garlic cloves , sliced
- 1 x 400g can of chopped tomatoes
- 2 tsp tomato purée
- 200g linguine
- 12 pitted green olives , halved
- 2 tbsp capers
- a small bunch of flat-leaf parsley , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Cook 20 mins
Vegetarian
Ingredients
- olive oil
- 2 garlic cloves , sliced
- 1 x 400g can of chopped tomatoes
- 2 tsp tomato purée
- 200g linguine
- 12 pitted green olives , halved
- 2 tbsp capers
- a small bunch of flat-leaf parsley , chopped
PER SERVING
504 kcalories, protein 15.8g, carbohydrate 79.9g, fat 15.7 g, saturated fat 2.2g, fibre 5.9g, salt 2.66 g
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29 January 2010
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10 February 2010
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