Linguine with tomatoes

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10 min


2 to 3 servings

* PLUS Cooking time: 15 minutes


  • 1/4 450-g pkg linguine pasta
  • 1 tsp olive oil
  • 1/2 cup finely diced red onion
  • 2 thinly sliced green onions
  • 4 large garlic cloves , crushed
  • 2 large tomatoes , diced
  • 1/2 cup tomato juice
  • 4 black olives , preferably kalamata, or other flavorful Mediterranean olives
  • 1 tsp drained capers
  • 1/4 tsp dried oregano leaves
  • 1/4 tsp basil
  • 1/2 tsp granulated sugar
  • 125 g ricotta or freshly grated parmesan


  • Cook dried linguine according to package directions.
  • Meanwhile, heat oil in a wide non-stick frying pan set over medium heat. When hot, add onions and garlic. Cook, stirring often, for 2 minutes. Then, add tomatoes, juice, olives and capers.
  • Sprinkle with oregano, basil and sugar. Gently boil, uncovered and stirring often, until half of liquid is reduced, about 5 minutes. Stir in cheese and toss with hot pasta. This makes enough sauce for about a quarter of a (450-g) package dried linguine or half a (350-g) package fresh linguine.