Linguine with Tomato, Olives, and Capers

A delightful Italian lunch dish featuring linguine pasta tossed with juicy cherry tomatoes, briny olives, and capers. Fresh basil and a hint of lemon zest elevate this Mediterranean-inspired meal that is both pescatarian and vegetarian-friendly.

Total time: 35 min

Servings: 4

Calories: 480 per serving

Protein: 13g | Carbs: 70g | Fat: 18g

Ingredients

• 400g linguine pasta
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 300g cherry tomatoes, halved
• 100g pitted black olives, sliced
• 2 tablespoons capers, rinsed and drained
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• Zest of 1 lemon
• Fresh basil leaves, for garnish
• Freshly grated Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
3. Add the cherry tomatoes to the skillet and cook, stirring occasionally, until they start to soften and release their juices, about 4-5 minutes.
4. Add the sliced olives, capers, and red pepper flakes to the skillet. Stir and cook for another 2 minutes.
5. Season with salt and freshly ground black pepper. Add the lemon zest and stir to combine.
6. Add the cooked linguine to the skillet and toss well to coat the pasta with the sauce. If the pasta appears dry, add a little reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
7. Transfer the pasta to serving plates and garnish with fresh basil leaves. If desired, top with freshly grated Parmesan cheese.