Linguine with savoy cabbage, olives and feta

Linguine with savoy cabbage, olives and feta

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

Ingredients

  • 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

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.