This is a delicious pasta dish that takes literally 30 minutes from start to finish.  I tend to make this dish on those weeknights where your very limited for time but still want to enjoy a satisfying and comforting dish with minimal ingredients.  This is considered a vegetarian and meatless pasta entree however you can easily add a  skewer of fish, chicken, lamb, beef or pork to this dish and feel free to use a different shape of pasta as this sauce works well with both short and long pasta. 





1/3 cup Extra Virgin Olive Oil

5 garlic cloves finely chopped 

1 small hot scotch bonnet pepper thinly sliced ( optional) 

375 mls can of of rinsed and drained whole Kalamata olives 

2 and 3/4 cup of whole cherry tomatoes 

1 tablespoon of lightly dried parsley 

3 large fresh basil leaves thinly sliced

1 teaspoon of salt

100 mls of water

Fresh cracked pepper to taste

225 grams of linguine 




Bring a large stock pot filled with 2.5 to 3 litres of salted water to a boil for the pasta.  

In a medium size sauce pan on heat up your oil on med high heat and begin to fry up your garlic, hot pepper, basil and parsley 

for just under a minute. DO NOT BROWN the garlic.  Add all of your whole tomatoes, water and salt and cover the pan with 

a lid to trap in the steam and cook for 3 to 4 minutes.  Add your olives and cover with lid. Cook for approximately 8 minutes 

stirring occasionally.   At this point the tomatoes have ruptured and should become more sauce like at which point you will shut off the burner

but still leave the pan on the burner.  In the meantime while your sauce is cooking your pasta water should be at a boiling point so 

proceed to boil your linguine for approximately 7 minutes which is just a minute before the Al Dente point.  

Drain your pasta (reserve a small amount of pasta water in the event you need it) and add your linguine directly to your saucepan and toss together with the olives and tomatoes.  If you find it too dry add small amounts of pasta water until it is at the desired consistency.  

Let sit for 1 minute.   

Serve and sprinkle each plate with a small amount of crumbled feta cheese.  

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