180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
250 grams
Cherry Tomatoes
1 sachet(s)
Olives
2 sachet(s)
Sun Dried Tomato Paste
125 grams
Mozzarella
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Dried Oregano
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
Sugar
Boil a large pot of salted water for the linguine.
When boiling, add the linguine then bring back to the boil.
Cook until softened, 10-12 mins.
Once cooked, drain in a colander and pop back in the pot (off the heat).
Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
Meanwhile, halve the cherry tomatoes.
Halve, peel and thinly slice the onion.
Roughly chop the olives.
When the pasta is almost ready, place a pan over medium-high heat with a drizzle of oil. When hot, add the tomatoes, onions and oregano and fry for 4-5 mins, until they are soft. Season with salt and pepper.
Then stir through the drained pasta and olives with the veggies. Remove the pan from the heat and pop in the creme fraiche, sun dried tomato paste and a pinch of sugar. Mix well and season to taste with salt and pepper.
Divide the pasta between bowls and tear over the mozzarella. Crack some pepper on top.