Linguine with olive tapenade

Yield: 1 servings

Measure 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 - 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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