Simply Jamie
By Jamie Oliver
11 mins
Not Too Tricky
serves 4
About the recipe
For all the olive lovers out there, this fast, delectable, delicate pasta is the one for you – enjoy.
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Ingredients
300g dried linguine
1 clove of garlic
200g black olives, pitted, plus extra to serve
4 sprigs of thyme, ideally lemon
olive oil
2 tablespoons balsamic vinegar
extra virgin olive oil
50g feta cheese
Method
- Cook the pasta according to the packet instructions.
- Peel the garlic and place in a blender with the olives, half the thyme leaves, 1 teaspoon of black pepper, 6 tablespoons of olive oil and the balsamic. Blitz until super-smooth.
- Drain the pasta, reserving a mugful of starchy cooking water, then return it to the pan. Pour over half the olive sauce (save the rest in the fridge for up to 3 days, or freeze in an ice cube tray for future meals) and toss together, loosening with a splash of cooking water, if needed.
- Divide between serving plates, drizzle with 1 tablespoon of extra virgin olive oil, crumble over the feta and pick over the remaining thyme, then thinly slice and scatter over a few extra olives, to finish. Great with a simple lemony-dressed green salad on the side.
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