Linguine with Two Olive Tapenade
Transform your weeknight dinner routine with this vibrant Linguine with Two Olive Tapenade, a Mediterranean-inspired pasta dish that's bursting with bold, briny flavors. Featuring a rich blend of black and green olives, fresh parsley, zesty lemon juice, and a hint of heat from crushed red pepper flakes, this simple yet sophisticated recipe comes together in just 30 minutes. The creamy tapenade is perfectly balanced with the al dente linguine, creating a harmonious dish that’s easy to prepare but tastes gourmet. Top it off with a sprinkle of Parmesan and a drizzle of extra virgin olive oil for a dash of decadence. Whether you're serving it as a quick family dinner or an impressive meal for guests, this pasta is a surefire way to bring Mediterranean flair to your table!
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Recipe Information
Ingredients
- 400 grams Linguine
- 1 cup Black olives (pitted)
- 1 cup Green olives (pitted)
- 2 large Garlic cloves
- 2 tablespoons Capers
- 1 cup Fresh parsley leaves
- 2 tablespoons Lemon juice
- 0.33 cup Extra virgin olive oil
- 0.5 teaspoon Crushed red pepper flakes
- to taste Salt
- to taste Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set it aside.
While the pasta cooks, prepare the two olive tapenade. In a food processor, combine the black olives, green olives, garlic, capers, parsley, lemon juice, and crushed red pepper flakes. Pulse until the mixture is finely chopped but not completely smooth. Scrape down the sides of the food processor as needed.
With the food processor running, slowly drizzle in the olive oil until the tapenade comes together and achieves a thick, spreadable consistency. Taste and season with a pinch of salt and black pepper, if needed.
In a large skillet or pan, add the tapenade and heat it gently over low heat, stirring occasionally. Add a few tablespoons of the reserved pasta water to loosen the mixture slightly, if necessary.
Add the cooked linguine to the skillet with the tapenade. Toss everything together until the pasta is well coated in the tapenade. If the sauce is too thick, add more of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
Taste and adjust seasoning with additional salt, pepper, or lemon juice, if desired.
Serve immediately, garnished with grated Parmesan cheese (if using) and a sprinkle of freshly chopped parsley. Pair with a side salad or crusty bread for a complete meal.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8887 mg | 386% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 5.4 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1382 mg | 106% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
