Linguine With Two-Olive Tapenade |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I tore the page out of the magazine this is from, but I think it is Martha Stuart Living. I have no idea from what year it is from. I have made this into a vegetarian version by leaving out the tuna. We thought it was very tasty and used whole wheat pasta from the farmers' market, It's quick and easy, making it a great choice for a weeknight meal. Ingredients:
1/2 lb linguine |
1/3 cup pitted oil-cured olives, such as a kalamata (about 16) |
1/3 cup pitted ripe green olives, such as a picholine (about 18) |
1 lemon, zest of, finely grated |
2 garlic cloves |
2 tablespoons roughly chopped flat leaf parsley |
1/3 cup roughly chopped flat leaf parsley |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon crushed red pepper flakes |
1 1/2 cups cherry tomatoes, quartered |
Directions:
1. Bring a large pot of water to a boil. Add linguine; cook according to package instuctions, stirring occasionally, until it is al dente. Remove from the heat, and transfer linguine to a colander: let drain, reserving 1/2 cup of the cooking water.
2. Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 Tbsp parsley, black pepper, and red pepper flakes. Process until mixture is finely chopped and combined.
3. Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tomatoes and remaining 1/3 cup chopped parsley and toss well to coat.
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