This easy pasta recipe proves that quick doesn’t have to mean boring. Once your silky pasta is cooked perfectly al dente, it's then coated in a rustic, saucy mix of juicy tomatoes, briny olives, and just the right hint of capers. This light dinner recipe is on the table in 5 minutes and full of satisfying goodness the whole family will love. It’s budget-friendly, made with Italian pantry staples, and sure to become one of your new weekly meals on rotation. This is comfort food at its easiest and most delicious.
Prep Time 0 minutesminutes
Cook Time 5 minutesminutes
Servings 2
Equipment
Large-sized pot
Medium sized pan
Ladle
Potato masher (optional)
Mug
Tongs
Colander
Ingredients
400g/14.1oz Fresh egg linguine pasta
2garlic cloves1 per person, crushed
400g/ 14.1oz peeled tomatoes
1dozen Sicilian olivesor a handful, no need to measure!
1tbspcapers
A fresh bunch of basil
Extra Virgin Olive OilEVOO
Salt & Pepper
Instructions
Bring a large pot of water to a boil then add 1 tablespoon of sea salt and allow it to dissolve. Drop in the pasta and cook for 2 minutes or until al dente, making sure to collect a mug of pasta water before you discard it!
In a medium pan over medium-high heat, add 2 tablespoons of water and 4 to 5 tablespoons of extra virgin olive oil. Add the grated or crushed garlic and cook for 30 seconds, or until it starts to turn golden and fragrant.
Using your hands, gently crush the peeled tomatoes before adding them to the pan. Then use a potato masher to break them down further to help the sauce come together.
Add the capers and olives, then let everything cook for 2 minutes. Season with salt and pepper to your preference and mix through. Add a splash of pasta water and stir quickly then transfer the cooked pasta straight into the pan with the sauce. Toss together well while adding more pasta water as needed.
Tear fresh basil leaves by hand and add them to the pan then give it one final toss, adding a little more pasta water if needed to thicken the sauce and create the right amount of creaminess.