Yield: 1 servings
|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 - 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.