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Ingredients
Method
- 200g linguine
- 4 tbsp olive oil
- 4 thinly sliced garlic cloves
- Pinch of chilli flakes
- 100g mixed pitted olives, roughly chopped
- 12g chopped parsley
- Cook the pasta in boiling salted water until al dente, then drain and reserve a cup of the cooking water. Meanwhile, warm the olive oil in a large pan, then gently sizzle the chilli flakes and garlic for 2 mins. Add 2 tbsp of pasta water to the frying pan, then remove from the heat and leave to infuse for a couple of minutes.
- Toss the drained pasta into the pan with the garlic and olive oil, then stir through the olives and parsley, along with some of the reserved pasta water. Mix to thoroughly coat, season well, and serve straight away. So simple, so perfect!
20 mins
2 serving
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