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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Incredibly simple to make and simply incredible to eat! You can experiment freely, or add any kind of fish / leftover poultry - this version is vegetarian. The basic ingredients are healthy and colourful. The sweetness of the corn and pepper nicely balance out the saltiness of the olives. If you prefer a saucier pasta, this is also delicious when a tablespoon of cream is added to the vegetables. Finally, you could omit the pasta and eat as a particularly tasty salad or sandwich filling! Ingredients:
500 g dry linguine or 500 g dried tagliatelle pasta noodles |
200 g stuffed green olives |
200 g canned mushroom slices |
2 tablespoons canned sweetcorn |
1 red sweet bell pepper |
2 -5 garlic cloves, crushed |
1 tablespoon chopped dill |
1 tablespoon olive oil |
salt, to taste |
Directions:
1. Cook the pasta in boiling salted water for 10-12 minutes until al dente.
2. Meanwhile - Slice the olives into 5-6 slices each (may sound time-consuming but it's not, really).
3. Remove seeds from red bell pepper, quarter and slice finely.
4. Drain mushrooms.
5. When the pasta is cooked, drain in colander.
6. Quickly heat all other ingredients in the olive oil (1-2 minutes maximum). The idea is to take the chill off, not to cook!
7. Serve vegetables spooned generously over pasta.
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