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Linguine Tapenaude

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“Fast & easy prep and bursting with flavour. What can be better than that? Use fresh ingredients for best results. Note - The red pepper flakes are listed as optional but do give it a try maybe starting with 1/4 tsp to start and add more to taste from there. They really do balance out the strong flavours in this recipe. NOTE - RECIPE UPDATED AUGUST 21, 2016.”

Ingredients Nutrition


  1. Chop tomatoes, olives, artichoke hearts, onion and basil into small chunky bits. Do not use a food processor.
  2. Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, Dijon mustard, ground pepper, red pepper flakes.
  3. Mix all ingredients together and let sit at room temperature to let flavours blend.
  4. Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
  5. Serve with crusty bread and wedges of lemon.
  6. Tip: Very nice topped with chicken breasts cut into bite sized pieces, seasoned with lemon pepper. Brown chicken then add 1/4 to 1/2 cup dry white wine. Add raw prawns at this point and simmer at a boil until liquid is reduced & forms a thick sauce.
  7. Enjoy :).

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