Savory Black Olive and Garlic Linguine
This simple yet flavorful pasta dish is perfect for a quick and easy weeknight meal. The combination of briny black olives, sweet sun-dried tomatoes, and aromatic garlic creates a complex and satisfying flavor profile that will leave you wanting more.
The origins of this recipe can be traced back to the sun-drenched hills of Tuscany, where farmers have been cultivating olives and tomatoes for centuries. The combination of these two ingredients is a classic pairing that has been enjoyed by Italians for generations. In this recipe, we've added garlic and oregano to create a more robust and flavorful sauce that is sure to please even the most discerning palate.
Savory Black Olive and Garlic Linguine Savory Black Olive and Garlic Linguine Savory Black Olive and Garlic Linguine Savory Black Olive and Garlic Linguine
Prep time: 10 | Cook time: 15 | Serves: 4
Ingredients
  • 1 pound linguine pasta
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Cook the linguine pasta according to package directions.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the garlic and cook for 1 minute, or until fragrant.
  4. Add the black olives, sun-dried tomatoes, oregano, salt, and black pepper to the skillet.
  5. Cook for 5 minutes, or until the olives are heated through.
  6. Drain the pasta and add it to the skillet with the sauce.
  7. Stir to combine and cook for 2 minutes, or until the pasta is coated with the sauce.
  8. Serve immediately and enjoy!
Why It Works
  • The combination of black olives and sun-dried tomatoes creates a complex and flavorful sauce that is both briny and sweet.
  • The addition of garlic and oregano adds depth and complexity to the sauce, making it more than just the sum of its parts.
  • The pasta is cooked al dente, which means it is still slightly firm to the bite. This helps to prevent the pasta from becoming mushy and keeps it from absorbing too much of the sauce.