Linguine with olive tapenade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Kalamata olives - pitted |
| 4 | Garlic cloves - peeled | |
| 6 | Anchovy filets - drained | |
| ½ | cup | Olive oil |
| 1 | pounds | Linguine - cooked |
| 2 | cups | Cherry tomatoes - quartered |
| 3 | tablespoons | Fresh basil - sliced |
Directions
TAPENADE
REMAINING INGREDIENTS
Directions: Tapenade - In a food processor combine the pitted olives, garlic, anchovy filets and Dijon mustard. Pulse the processor until a dense puree forms. Slowly add the olive oil in a steady stream while the processor is running until well combined. Pasta - In a large bowl, place the cooked linguine. Add the olive tapenade and toss to mix well. Add the cherry tomatoes and fresh basil and toss to combine. Serves 4.
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