Main Meals

David Cope’s linguine con rucola

15 minutes

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  • Olive oil, for frying
  • ½ onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 x 400 g Italian whole peeled tomatoes can
  • Wild rocket a handful
  • 250 g linguine
  • Sea salt and freshly ground black pepper, to taste
  • Parmesan, a small wedge

Heat a good splash of olive oil in a frying pan over a medium heat. Add the onion and sauté for 5 minutes while stirring, then stir in the garlic and sauté for a further 2 minutes.

Stir in the tomatoes, increase the heat to maximum and bring to a boil.

Stir in the rocket, then reduce the heat to a simmer while you cook the linguine.

Cook the linguine in a large pot of boiling, salted water according to package instructions, then drain.

Season the sauce and squash any whole tomatoes; it should’ve thickened a bit by the time linguine is cooked.

Mix the linguine into the sauce, add a few splashes of olive oil and serve in bowls topped with grated Parmesan.

Cook's note: My interpretation of linguine con rucola is about as simple as it gets. In true Italian style it shouldn’t be an overly saucy dish. The rocket is optional; I’ve grown less fond of it and leave it out these days. If you need a quick meal and can multitask, you can cook this in 15 minutes easily.

David Cope

Recipe by: David Cope

David Cope is the founder and director at Publik Wine, a wine bar, online retail and trade distribution that focuses on smaller batch producers in the wine industry.

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