Recipe by VegSocialWorker
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.
Top Review by Wish I Could Cook
This is a very simple, tasty and pretty dish. Boil noodles, chop up some olives, spices and cherry tomatoes. Toss together, enjoy. Doesn't get any easier than that! I really liked the color contrasts between the red tomatoes, green olives and tan (I used whole wheat) linguine. The tapanade didn't "stick" to the linguine very well, so I might use it more as a topping next time.
- 226.79 g linguine
- 78.07 ml pitted oil-cured olives, such as a Kalamata (about 16)
- 78.07 ml pitted ripe green olives, such as a Picholine (about 18)
- 1 lemon, zest of, finely grated
- 2 garlic cloves
- 29.58 ml roughly chopped flat leaf parsley
- 78.07 ml roughly chopped flat leaf parsley
- 2.46 ml fresh ground black pepper
- 1.23 ml crushed red pepper flakes
- 354.88 ml cherry tomatoes, quartered
Directions See How It's Made
- 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.
- 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.
- 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.