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Recipe by olive magazine

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1. Cook the linguine following the pack instructions. Put the rest of the ingredients in a large bowl, add 3 tbsp olive oil, season and toss together.
2. Drain the pasta and toss with the sauce.

Per serving

309 kcalories, protein 11.1g, carbohydrate 59.7g, fat 4.6 g, saturated fat 0.6g, fibre 4.4g, salt 2.55 g

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• Katharine

  05 April 2009

  Katharine rated and commented on this recipe

  

  Loved the combination of flavours and really is ready in 15 minutes, the perfect easy lunch!

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• Rebecca

  14 April 2009

  Rebecca rated and commented on this recipe

  

  A lovely dish

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Ingredients

• 150g linguine
• 250g cherry tomatoes , chopped
• 2 tbsp capers , rinsed
• ½ garlic clove , crushed
• small bunch flat-leaf parsley , chopped
• 1 red chilli , finely chopped
• 12 green olives , pitted and chopped
• 1 lemon , juiced
• olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 150g linguine
• 250g cherry tomatoes , chopped
• 2 tbsp capers , rinsed
• ½ garlic clove , crushed
• small bunch flat-leaf parsley , chopped
• 1 red chilli , finely chopped
• 12 green olives , pitted and chopped
• 1 lemon , juiced
• olive oil

Per serving

309 kcalories, protein 11.1g, carbohydrate 59.7g, fat 4.6 g, saturated fat 0.6g, fibre 4.4g, salt 2.55 g

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