Linguine Recipe With Savoy Cabbage, Olives and Feta

Linguine with savoy cabbage, olives and feta

  • serves 6
  • Easy

Check out this super simple linguine recipe with olives and savoy cabbage. Packed with plenty of flavour this easy recipe makes a quick midweek meal



  • linguine 500g
  • olive oil 2 tbsp
  • garlic 1 bulb, cloves peeled and thinly sliced
  • savoy cabbage 1 large head, shredded, tough stalks discarded
  • pitted black (such as Kalamata) or mixed olives 150g, roughly chopped
  • pul biber (aleppo pepper) 2-3 tbsp, (see additional information)
  • lemons 2, juice of 1 and zest of 2
  • feta 400g


  • Step 1

    Cook the linguine in a large pan of boiling salted water following pack instructions.

  • Step 2

    Meanwhile, heat the oil in a large frying pan over a medium heat and gently cook the garlic until translucent. Add the cabbage and fry for 5 minutes or until starting to soften.

  • Step 3

    Using tongs, lift the pasta from the water and add it to the frying pan with a few spoonfuls of the cooking water. Stir well, then add the olives and a little seasoning. Add the pul biter and lemon juice and zest, and combine before crumbling in ¾ of the feta and tossing the pasta to evenly distribute the ingredients. Add a few more tbsp of pasta cooking water if it seems dry. Serve with a sprinkling of the remaining feta.

Try one of our other linguine recipes here...

Prawn Linguine Recipe with ’Nduja

Pul biber, or aleppo pepper, is a coarsely ground Turkish or Syrian paprika. It is available from Middle Eastern supermarkets and on

Nutritional Information

  • Kcals 568
  • Fat 21.3g
  • Saturates 10.3g
  • Carbs 66.6g
  • Sugars 5.2g
  • Fibre 8.4g
  • Protein 23.1g
  • Salt 2.6g