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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Fast & easy prep and bursting with flavour. What can be better than that? Use fresh ingrediants for best results. Note - The red pepper flakes are listed as optional but do give it a try maybe starting with 1/4 tsp to start and add more to taste from there. They really do balance out the strong flavours in this recipe. . Ingredients:
1 1/2 cups tomatoes, vine ripened |
1/4 cup kalamata olive |
1/4 cup marinated artichoke hearts |
1/4-1/3 cup feta cheese |
1/4 cup fresh basil |
1/2 lemon, juice of |
1/4-1/2 cup olive oil |
2 tablespoons capers |
1 1/2 teaspoons garlic, minced |
1 teaspoon lemon pepper |
1/2 teaspoon dijon mustard |
1/2 teaspoon pepper |
1/4-1/2 teaspoon red pepper flakes (optional) |
1 (375 g) package linguine |
Directions:
1. Chop tomatoes, olives, artichoke hearts, and basil into small chunky bits. Do not use a food processor.
2. Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, dijon mustard, ground pepper, red pepper flakes.
3. Mix all ingrediants together and let sit at room temperature to let flavours blend.
4. Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
5. Serve with crusty bread and wedges of lemon.
6. Enjoy :).
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