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Linguine With Two-Olive Tapenade
By VegSocialWorker on August 18, 2008
Photo by kristineberwein
1 Reviews
- Prep Time: 20 mins
- Total Time: 40 mins
- Servings: 4
Photo by kristineberwein
About This Recipe
"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
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (132 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 243.3
- Calories from Fat 24
- 10%
- Amount Per Serving
- %
- Total Fat 2.7g
- 4%
- Saturated Fat 0.4g
- 2%
- Cholesterol 0.0mg
- 0%
- Sugars 3.1 g
- Sodium 184.4mg
- 7%
- Total Carbohydrate 46.3g
- 15%
- Dietary Fiber 3.2g
- 12%
- Sugars 3.1 g
- 12%
- Protein 8.3g
- 16%
Reviews
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"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."
By Wish I Could Cook on April 03, 2009 | 841315
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