Mixed Olive & Garlic Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely slice the garlic and roughly chop the olives.

Step 2

Bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions.

Step 3

Meanwhile, warm the olive oil in a large frying pan over a low-medium heat. Add the garlic and chilli flakes (if using) and gently sizzle for 1-2 minutes until the garlic is fragrant and just lightly golden.

Step 4

Scoop 1-2 tablespoons of pasta water into the frying pan to stop it cooking, then remove from the heat and set aside to infuse.

Step 5

Pick the leaves from the parsley and finely chop them.

Step 6

When the pasta is ready, scoop out a mug of the cooking water, then drain.

Step 7

Toss the linguine in the frying pan with the garlicky olive oil over a medium heat, adding the olive and most of the parsley.

Step 8

Add a little of the pasta water until the linguine is well coated. Season.

Step 9

Crush the croutons with a pestle and mortar (or put them in a ziplock bag and carefully crush with a rolling pin/saucepan).

Step 10

Serve the pasta straight away with an extra drizzle of olive oil, if liked, scattering over the remaining parsley and the crushed croutons.

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