If you love linguini and hearty, family-friendly meals, this Chunky Beef Frankfurters with Vegetables and Kalamata Olives Linguini is an ideal choice. Ready in under half an hour, it makes a satisfying lunch or dinner any time of year. The combination of char-grilled vegetables, tangy sun-dried tomato sauce and savory beef frankfurters creates a colorful, comforting dish that’s quick enough for busy weekdays and tasty enough for picnics or casual gatherings.
This pasta dish is versatile: serve it hot from the pan or chilled as a pasta salad. You can boil the frankfurters with the pasta for convenience, or slice and shallow-fry them for a crisper texture—just trim excess fat if you prefer. If beef frankfurters aren’t available, substitute chorizo, roast chicken, or roast beef. The recipe adapts easily to vegetarian or vegan diets by omitting the meat and using plant-based alternatives.
I usually choose linguini because I find its texture and flavor particularly enjoyable, but any long pasta will work. For the vegetables I use a frozen char-grilled mix (red and yellow peppers, aubergine, courgette and onions) for a smoky note and convenience. If you prefer fresh vegetables, roast or grill them before mixing in.
How to serve this linguini pasta dish
Serve hot with a generous sprinkling of finely grated Parmesan and freshly ground black pepper, and scatter chopped fresh parsley for color and brightness. The dish also works well cold, making it a great option for packed lunches or picnics. If frying the frankfurters, remove excess fat if desired. Adjust seasoning carefully because the olives contribute saltiness.
Enjoy this lively, nourishing pasta with family and friends—or make it your own with different proteins, vegetables, or herb blends. Below are the recipe details.
Chunky Beef Frankfurters, vegetables and kalamata olives linguini
Equipment
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pan
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knife
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chopping board
Ingredients
- 500 g linguini pasta (fresh recommended)
- 300 g beef frankfurters
- 6 tbsp sun-dried tomato sauce
- 200 g char-grilled vegetables (frozen or fresh)
- 50 g garden peas (fresh or frozen)
- 10–15 kalamata or green olives, stones removed
- 2 tbsp crispy fried onions
- 4 tbsp finely grated Parmesan cheese
- 1 tbsp mixed Italian herbs (dried)
- ½ tsp salt
- ¼ tsp freshly grated black pepper
- 10 sprigs fresh parsley, chopped (to mix in and garnish)
- 2 cloves garlic, crushed and finely chopped
- 1–2 tbsp olive oil
Instructions
- Boil the linguini according to package instructions. If using fresh linguini, boil 7–8 minutes maximum. Add the frankfurters to the same pot; they usually need 5–6 minutes. Drain and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a pan over medium heat.
- Add the crushed garlic and cook for about 30 seconds. Stir in the sun-dried tomato sauce, then add the char-grilled vegetables and peas. Cook for a couple of minutes, stirring occasionally. Add a splash of water if needed—frozen vegetables will release moisture as they heat.
- Turn off the heat and let the vegetable mixture rest briefly.
- Add the pitted olives and the sliced boiled (or fried) frankfurters to the vegetables.
- Season with salt (sparingly, since olives are salty), freshly ground black pepper, crispy fried onions and mixed Italian herbs. Mix well.
- Toss the vegetable and frankfurter mixture into the drained linguini. Serve hot with a generous sprinkle of Parmesan cheese.
- Finish with extra freshly ground black pepper and scatter chopped parsley over the top before serving.
Notes
