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Chunky Beef Frankfurters, vegetables and kalamata olives linguini
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Chunky Beef Frankfurters, vegetables and kalamata olives linguini

This linguini pasta dish is a truly hearty and delicious dish containing char-grilled vegetables and beef frankfurters, herbs and parmesan cheese. A quick dish that definitely satisfies any active and busy family.
Course Main Course, Main Dish
Cuisine Mediterranean, Ramona's Cuisine
Keyword family meal time, linguine dish, linguini pasta, main course, main dish, pasta recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 839kcal

Equipment

  • pan
  • knife
  • chopping board

Ingredients

  • 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

Instructions

  • 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.

Notes

Delicious Chunky Beef Frankfurters, vegetables and kalamata olives linguini
 

Nutrition

Calories: 839kcal | Carbohydrates: 108g | Protein: 30g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 1460mg | Potassium: 603mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2895IU | Vitamin C: 13mg | Calcium: 139mg | Iron: 4mg