Tomato and olive linguine recipe
Ripe tomatoes and salty olives add bursts of flavor to this easy, 25-minute vegetarian linguine recipe. Perfect for a quick meal.
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring spoon
- Kitchen scale
- Serving bowl
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
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