Linguine Tapenaude
Ingredients
- 1 1/2 cups tomatoes, vine ripened ⓘ
- 1/2 cup kalamata olive ⓘ
- 1/2 cup green olives ⓘ
- 1/2 cup marinated artichoke hearts ⓘ
- 1/4 cup red onion, minced
- 1/4 - 1/3 cup feta cheese ⓘ
- 1/4 cup fresh basil ⓘ
- 1/2 lemon, juice of ⓘ
- 1/4 - 1/2 cup olive oil
- 1/2 teaspoon Dijon mustard ⓘ
- 2 tablespoons capers ⓘ
- 1 1/2 teaspoons garlic, minced
- 1 teaspoon lemon pepper ⓘ
- 1/2 teaspoon Dijon mustard ⓘ
- 1/2 teaspoon pepper ⓘ
- 1/4 - 1/2 teaspoon red pepper flakes (optional) ⓘ
Instructions
- Chop tomatoes, olives, artichoke hearts, onion and basil into small chunky bits. Do not use a food processor.
- Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, Dijon mustard, ground pepper, red pepper flakes.
- Mix all ingredients together and let sit at room temperature to let flavours blend.
- Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
- Serve with crusty bread and wedges of lemon.
- 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.
- Enjoy :).
Nutrition & Diet Analysis (per serving)
567
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).