This recipe was submitted by one of our readers, just like you.
Chunky Beef Frankfurters, Vegetables and Kalamata Olives Linguini
Chunky Beef Frankfurters Vegetables and Kalamata Olives Linguini
"Are you a 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 seazon 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."
Notesou 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 yu 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. Enjoy!
Serves4 People
Preparation Time5 min
Cooking Time25 min
Ingredients
- 500 g linguini pasta I used fresh
- 300 g beef frankfurters
- 6 tbsp sun-dried tomato sauce
- 200 g char-grilled vegetables ready cooked I used frozen ones
- 50 g garden peas fresh or frozen
- 10-15 kalamata or green olives stones removed
- 2 tbsp crispy onions
- 4 tbsp Parmesan cheese finely grated
- 1 tbsp mixed Italian herbs
- 1/2 tsp salt
Instruction
-
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 adding salt (if needed - I do not add salt any longer as I find it sufficiently salty), 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 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 the extra piquancy.
-
Chop the fresh herbs and sprinkle them all over before serving.
Read NextVegetable Lasagna
