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Gallery Linguine with Two-Olive Tapenade Credit: Charles Watson Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 pound linguine One 6-ounce can tuna, packed in water, drained 1 1/2 cups cherry tomatoes, quartered For the tapenade 1/3 cup pitted brine-cured olives, such as Kalamata (about 16) 1/3 cup pitted ripe green olives, such as Picholine (about 18) Finely grated zest of 1 lemon 2 garlic cloves 2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red-pepper flakes
Cook’s Notes The tapenade can also be served as a dip for crudites or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors.
Gallery Linguine with Two-Olive Tapenade Credit: Charles Watson
Recipe Summary Servings: 4
Gallery
Linguine with Two-Olive Tapenade Credit: Charles Watson
Linguine with Two-Olive Tapenade
Credit: Charles Watson
Linguine with Two-Olive Tapenade
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
1/2 pound linguine One 6-ounce can tuna, packed in water, drained 1 1/2 cups cherry tomatoes, quartered
1/3 cup pitted brine-cured olives, such as Kalamata (about 16) 1/3 cup pitted ripe green olives, such as Picholine (about 18) Finely grated zest of 1 lemon 2 garlic cloves 2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red-pepper flakes
Directions
Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons 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, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
Cook’s Notes The tapenade can also be served as a dip for crudites or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors.
Cook’s Notes
The tapenade can also be served as a dip for crudites or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors.
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All Reviews for Linguine with Two-Olive Tapenade
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All Reviews for Linguine with Two-Olive Tapenade
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
