Advertisement

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.

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 souschef.co.uk

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement