Linguine with Red peppers and Kalamata Olives

Ingredients for Linguine with Red peppers and Kalamata Olives

• 230g linguine

• 3 tablespoons extra-virgin olive oil

• 2 large red peppers (14 to 450g ), stemmed, seeded, cut into 1/3-inch cubes

• 16 Kalamata olives, pitted, quartered

• 3 large garlic cloves, pressed

• 1/4 teaspoons (generous) dried crushed red pepper

• 1 1/4 cups chopped fresh basil, divided

• 1 cup finely grated Parmesan cheese plus additional for passing

• 1 tablespoon white balsamic vinegar

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 240ml cooking liquid.

Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add peppers, olives, garlic, and crushed red pepper. Sauté until peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 60ml fuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.