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Linguine With Two-Olive Tapenade

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“I tore the page out of the magazine this is from, but I think it is Martha Stuart Living. I have no idea from what year it is from. I have made this into a vegetarian version by leaving out the tuna. We thought it was very tasty and used whole wheat pasta from the farmers' market, It's quick and easy, making it a great choice for a weeknight meal.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil. Add linguine; cook according to package instuctions, stirring occasionally, until it is al dente. Remove from the heat, and transfer linguine to a colander: let drain, reserving 1/2 cup of the cooking water.
  2. Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 Tbsp parsley, black pepper, and red pepper flakes. Process until mixture is finely chopped and combined.
  3. Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tomatoes and remaining 1/3 cup chopped parsley and toss well to coat.

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