LINGUINE WITH TWO-OLIVE TAPENADE
Tapenade made with two types of olives, garlic, parsley, and lemon zest makes a delectable sauce for linguine. Chunks of tuna and cherry tomatoes complete the dish. Serve it with a salad for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.
- Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.
- Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
Nutrition Facts : Calories 365 g, Cholesterol 13 g, Fat 9 g, Protein 19 g, Sodium 912 g
SPAGHETTI WITH TAPENADE SAUCE AND ROASTED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F.
- Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
- Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
- Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
- Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.
LINGUINE TAPENAUDE
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.
Provided by Debi9400
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 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 :).
LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.
Nutrition Facts : Calories 557 g, Fat 12 g, Fiber 5 g, Protein 19 g
LINGUINE WITH TWO-OLIVE TAPENADE
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.
Provided by VegSocialWorker
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 243.3, Fat 2.8, SaturatedFat 0.4, Sodium 184.5, Carbohydrate 46.3, Fiber 3.2, Sugar 3.1, Protein 8.4
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- Cook pasta according to package instructions until it reaches al dente (firm when bitten) tenderness. For the brown rice pasta I use, I bring 4.5 quarts of water to a boil then add the pasta noodles. I don’t bother salting my water because the olive tapenade is plenty salty for the dish. Boil for 12-14 minutes, stirring every couple of minutes. Gluten-free rice pasta has a tendency to stick together when cooking, so giving it a quick stir every couple of minutes helps prevent this without resorting to oiling the water (which every Italian grandmother will likely slap you for doing).
- Drain the pasta into a colander. I also like to give the pasta a quick rinse under fresh warm water because it can help remove some of the excess starchiness that gluten-free rice noodles often have.
- Heat the olive oil in a large saute pan over medium-high heat. Add the olive tapenade and stir, cooking for about 2 minutes to allow it to get a bit of direct heat before adding the pasta.
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