Serves 4
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This one-pot pasta may be meat-free, but contains a myriad of healthful ingredients such as tomatoes, olives, capers and spinach leaves to ensure a delicious, filling and well-rounded meal.


  • 1 litre (4 cups) water
  • 500 g linguine pasta
  • 400 g cherry tomatoes, halved
  • 2 tsps finely grated lemon rind
  • ½ cup (125 ml) extra virgin olive oil
  • 1 tsp sea salt flakes
  • 2 tbsps drained baby capers
  • ⅓ cup (50 g) pitted Kalamata olives
  • 2 tbsps extra virgin olive oil, extra
  • 150 g baby spinach leaves
  • 1 cup (80 g) coarsely grated parmesan cheese

Bring the water to the boil in a lidded large frying pan over high heat. Add the pasta, tomato, rind, oil and salt. Cover; return to the boil. As soon as it comes to the boil, uncover and cook over high heat for 8 mins, turning the pasta regularly with a pair of tongs to stop the pasta sticking to the base of the frying pan.


Meanwhile, combine capers, olives and extra oil in a small bowl.


Remove pan from the heat. Add spinach and half the parmesan; toss gently with tongs. Season to taste with salt and freshly ground black pepper.


Top with the caper mixture and the remaining parmesan. Serve immediately.

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