Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Linguine, ham and olives

Linguine, ham and olives

June 20, 2014 by Sarah / Maison Cupcake

String style pastas, whether they be linguine, spaghetti or tagliatelle make the ultimate fast kid friendly meals that can be freshly cooked in single portions. 

Linguine ham and olives a speedy supper recipe at MaisonCupcake.com #pastarecipes #pasta #tomatoes #ham #familyfood

It’s Sunday night and the husband and I are intending to dine on left over takeaway. Our predeliction for hot indian curries is not shared with our son hence I need to cook up something in a hurry and various permutations of spaghetti with sauce are my go-to speedy supper.

Pasta only takes around 10 minutes to boil and goes perfectly with bits of left over cooked meat in the fridge, a little sauce. If you’re really pushed, even good olive oil with a grating of strong cheese is a decent pint sized feast.

Tonight I’ve made slightly more effort and prepared some virtually instant tomato sauce with ham and olives. Years ago I used to buy pasta sauces but I’m puzzled why anyone would bother now. Instead I bulk buy plum peeled tomatoes and make my own. If home made pizza is on the agenda, I might make a slow cook tomato sauce in batches for the freezer but for a quick fix and contribution to one’s five a day, a fast version does nicely too.

I love how Italian pasta names translate into descriptions of what things are:

  • Linguine – Little tongues
  • Farfalle – Butterflies
  • Radiatore – Radiators (presumably a more modern shape!)
  • Conchiglie – Shells

Spaghetti would appear to be plain spaghetti but linguine always feels that little bit more sophisticated.

This dish took barely 15 minutes to prepare and the sauce was deliberately simple. Half a can of tomatoes blitzed briefly with a blender then simmered with an extra generous squeeze of tomato puree to thicken. You could add herbs, garlic or chilli to please.

Print Recipe

Linguine, ham and olives

Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Pasta
Cuisine: Italian
Servings: 1 portion
Author: Sarah Trivuncic

Ingredients

  • 30 g linguine or other string pasta
  • half a can of plum peeled tomatoes 200g
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 6 olives pitted and sliced
  • 25 g cooked ham chopped

Instructions

  • Cook the pasta in boiling water for around 10 minutes until just about soft or "al dente" as the Italians say.
  • Meanwhile use a stick blender to briefly whizz the tomatoes. Heat the tomatoes in a small pan until just about up to the boil then add the tomato puree and simmer whilst the pasta continues to cook.
  • Drain the cooked pasta and tip back into the empty pan.
  • Add the olive oil to discourage it sticking, pour over the tomato sauce, the ham and toss.
  • Serve in a bowl and scatter over the olives on top.

 

Linguine ham and olives a speedy supper recipe at MaisonCupcake.com #pastarecipes #pasta #tomatoes #ham #familyfood

I’m linking up with these events:

Helen and Camilla’s Credit Crunch Munch, currently hosted by Taste of Lancashire.

Helen and Michelle’s Extra Veg event this month hosted by Michelle Utterly Scrummy

Elizabeth’s Kitchen Diary’s No Waste Food Challenge this month hosted by Michelle Utterly Scrummy.

and my own Speedy Suppers event jointly run this month alongside Jacc Tinned Tomatoes‘ Pasta Please.

jun14-collage

Other linguine, spaghetti or tagliatelle recipes to try:

Linguine con verdure by Emily at A Mummy Too

Pink pasta linguine with salmon, prawns by Ren at RenBehan.com

Thai curry linguine by Beca at Amuse Your Bouche

Linguine with prawns, chorizo, sundried tomatoes and chilli by Jan at A Glug of Oil

Gorgonzola and spinach spaghetti by Michelle at Greedy Gourmet

Tagliatelle with mushrooms and asparagus by Gary at Big Spud

Chipolata tagliatelle by Camilla Fab Food 4 All

Spaghetti with lemon and basil by Laura How to Cook Good Food

Patty Pan Pappadelle with capers and chilli by Jeanne at Cooksister

Pasta Please joins up with Speedy Suppers!

speedy-suppers-veg-imp

You have until June 29th to enter the latter so please link up your pasta dishes on the table inside 30 minutes below with the rules of the challenge on this announcement post here!

 Loading InLinkz ...

Filed Under: Family Food Ideas Tagged With: family meals, Pasta, Tomatoes

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Raw Cavolo Nero Soup
No churn raspberry ice cream »

Comments

  1. Franglais kitchen says

    June 20, 2014 at 12:09 pm

    ooh I love linguine and spaghetti and could have it every day. lovely recipes you have featured here Sarah.

  2. Camilla @FabFood4All says

    June 20, 2014 at 8:30 pm

    What a wonderful quick and easy meal Sarah using ingredients we normally have to hand. Thanks for entering Credit Crunch Munch:-)

  3. Extra Virgin says

    June 21, 2014 at 11:37 am

    This must be like heaven !what’s the origin of this recipe? Is it Italian? http://extravirginshop.com/spaghetti-whit-mussel-sauce/

  4. Jan Bennett says

    June 22, 2014 at 7:55 am

    Some lovely recipes here Sarah and yours is wonderfully simple and looks truly delicious!

  5. Katie Bryson (@cookingkt) says

    June 22, 2014 at 8:08 am

    Love a quick pasta recipe and this one sounds delicious! Linguine, spaghetti and noodles have such kid-appeal don’t they – so much fun to eat and super quick for us to make for them. A total win-win! Hope you enjoyed your delicious spicy curry 🙂

  6. judemagee.com says

    June 22, 2014 at 11:44 am

    Pasta is such a perfect mid week supper, I remember when spaghetti was unsual In the 60s, than goodness things have moved on. Your recipe sounds particulary tasty.

  7. Sally says

    June 22, 2014 at 5:47 pm

    This is exactly what KP cooks for himself – expect he throws in some chilli too.

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2009-2023 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT