Linguine with Two-Olive Tapenade Recipe

Name: Linguine with Two-Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound linguine; 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; 1 6-ounce can tuna packed in water, drained; 1 1/2 cups cherry tomatoes, quartered

Servings: persons

1/2 pound linguine
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
1 6-ounce can tuna packed in water, drained
1 1/2 cups cherry tomatoes, quartered

1
Bring a large pot of water to a boil.
2
Add the linguine; cook according to package instructions, stirring occasionally, until it is al dente.
3
Remove from heat, and transfer the linguine to a colander; let drain, reserving 1/4 cup cooking water.
4
Make the tapenade: In the bowl of a food processor fitted with the metal blade, combine the olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red pepper flakes.
5
Process until the mixture is finely chopped and combined.
6
Transfer the linguine to a large serving bowl, and toss with the reserved cooking water.
7
Add the tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat.
8
Serve immediately, garnished with parsley sprigs.
9
(Per serving)
10
Calories: 365
11
Fat: 9g
12
Cholesterol: 13mg
13
Carbohydrate: 51g
14
Sodium: 912mg
15
Protein: 19g
16
Fiber: 5g

123

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound linguine, 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, and more.

Yes, Linguine with Two-Olive Tapenade falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine with Two-Olive Tapenade

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