500g (17.6 oz.) red cherry tomatoes, halved
150g (5.3 oz.) PEPPADEW® Goldew Peppers, cut into quarters
100g (3.5 oz.) black olives, stoned
1 clove garlic, peeled and finely chopped
1 tbsp red wine vinegar
bunch basil, leaves picked
bunch marjoram, leaves picked
10 tbsp (5 fl oz.) extra virgin olive oil
400g (14.1 oz.) linguine
sea salt and freshly ground black pepper
In a large bowl, scrunch the tomatoes with your hands to slightly mush them.
Mix in the olives, PEPPADEW® Goldew Peppers, garlic and vinegar.
Tear in the basil and marjoram leaves and pour in the olive oil.
Allow to sit for 10 minutes.
Cook your pasta in salted boiling water until al dente.
Drain and quickly toss in with the mix.
Taste, and adjust the seasoning if you feel it needs it.
Serve right away
For more flavour add a touch of PEPPADEW® Goldew Peppers pickling juice.