Are you a linguini pasta fan? What about some nice beef frankfurters? Well, this could be the perfect pasta dish for you. School time, summer holiday, autumn or winter, this pasta dish is perfect for any season as well as any time of the day, it can be a lunch or dinner that will be on the table in less than half an hour.
Summer holidays are generally packed with energy-consuming activities and therefore the food should be appropriately packed with goodness and fulfil those busy buzzy little bees’ energy consumption.
Well, truthfully, no matter what, my children could have pasta for breakfast, pasta for lunch and pasta for dinner and why not some pasta in their dessert too, this is how pasta would go down in my household. Very well and fairly fast!
I really fancied a pasta too because I have been down with a cold recently and I really wanted some comfort food, so I made this beautiful refreshing and hearty comforting pasta dish, quick and perfect for any packed lunch, for a midweek dinner, a party, picnic as the weather is still in our favour for a picnic -unfortunately, we learned that this is not the case in some parts of the world.
I feel sorry to hear that some parts of the world are currently battered with floods, heavy winds and freak weather. Unfortunately, this seems to be a regular nowadays where this freak weather seems to be making an appearance. It is pretty sad but this how life seems to be going these days with more and ore of this kind of events alongside other sad ones too;-(.
Coming back now to this vegetables and kalamata olives linguini pasta dish, it is pretty colourful, energising, comforting, and fairly healthy too since it is packed with vegetables. So hey ho, here we go!
In terms of pasta if you ever ask me I will always tell you that I do prefer linguini pasta because to me it is the most delicious pasta you can actually have, it tastes super good.
how to serve this linguini pasta dish
You can enjoy this beautiful dish hot or cold.
Either way is superbly delicious. Frankfurters can also be fried rather than boiled but you will need to cut them into tiny little slices that you can shallow fry them in a frying pan.
If you fry the frankfurters I recommend to remove the excess fat but this is entirely up to you.
If you don’t have beef frankfurters those can be easily replaced by a nice chorizo sausage or any other frankfurters that you might find and like.
The vegetable mix that I normally use contains peppers (red and yellow), aubergine, courgette, and onions. They are frozen char-grilled ones and are super tasty.
Grilled vegetables are a great addition to any dish – they taste delicious with a little smokey hint.
Of course, if you don’t have these grilled vegetables (I normally buy them ready grilled, frozen from the supermarket) you can replace them with fresh ones that you could bake in the oven.
I have made this dish without the frankfurters many times before and replaced those with a meat that I had available which was either a roast beef or chicken.
It goes absolutely gorgeous with no meat at all making a superb vegetarian or vegan dish too.
If you are a pasta fan here are some more pasta dishes you may enjoy:
- Pasta shells filled with spinach and ricotta cheese
- Swiss chard, salmon, turmeric and fresh lovage warm salad with acini de Pepe pasta
- Linguini pasta with clams and squid
- Macaroni pasta with ground walnuts and cardamom a delicious sweet pasta version ideal for breakfast that goes fantastic with kids too.
Here it comes the recipe folks, it’s simple and delicious.
Chunky Beef Frankfurters, vegetables and kalamata olives linguini
- chopping board
- 500 g linguini pasta I used fresh
- 300 g beef frankfurters
- 6 tbsp sun-dried tomato sauce
- 200 g char-grilled vegetables I used frozen - ready bought ones
- 50 g garden peas fresh or frozen
- 10-15 kalamata or green olives stones removed
- 2 tbsp crispy onions fried onions
- 4 tbsp Parmesan cheese finely grated
- 1 tbsp mixed Italian herbs dried
- 1/2 tsp salt
- 1/4 tsp freshly grated black Pepper
- 10 sprigs fresh parsley to mix in and to garnish
- 2 cloves garlic crushed and finely chopped
- 1-2 tbsp olive oil
- I always boil the pasta together with the frankfurters for a few minutes as this fresh pasta only needs a little time to boil. A maximum of 7-8 minutes. When ready just drain the pasta and set aside. Frankfurters ony need about 5-6 min to boil so add them to the boiling water and remove a little earlier if need be.
- While pasta is boiling, take a pan out place on medium fire and add a little drizzle of olive oil.
- Add the crushed and finely chopped garlic and cook for literally 30 seconds followed by the sun-dried tomato pesto sauce and then shortly throw in the vegetables. Cook all for a couple of minutes stirring occasionally. Add a drizzle or two of water if you feel like it’s needed although the vegetables being frozen they will release some water. Add the peas too.
- Turn off the heat and set aside for a few minutes.
- Add the pitted olives to the vegetable sauce along with the boiled and sliced frankfurters. You may fry the frankfurthers if you wish.
- Season well by adding some salt (careful as olives add saltiness to the dish), pepper, the crispy onions and the mixed Italian herbs.
- Mix well the vegetable mixture into the pasta and serve hot with a generous sprinkle of Parmesan cheese, I would say even a nice and thick blanket of it 😉
- You will definitely have to grind some extra fresh black pepper over it to give it that extra sublime taste of freshly ground pepper and add the extra piquancy.
- Chop the fresh herbs and sprinkle them all over before serving.