Linguine with savoy cabbage, olives and feta
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 500g linguine
- 2 tbsp olive oil
- 1 bulb garlic, cloves peeled and thinly sliced
- 1 large head savoy cabbage, shredded, tough stalks discarded
- 150g pitted black (such as Kalamata) or mixed olives, roughly chopped
- 2-3 tbsp pul biber (aleppo pepper), (see additional information)
- 2 lemons, juice of 1 and zest of 2
- 400g feta
Method
- 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.