Linguine With Olive Tapenade

The source of my authority in this pulpit is not...my wisdom; nor is it a private revelation granted to me beyond the revelation of Scripture. My words have authority only insofar as they are the repetition, unfolding and proper application of the words of Scripture. I have authority only when I stand under authority. And our corporate symbol of that truth is the sound of your Bibles opening to the text. My deep conviction about preaching is that a pastor must show the people that what he is saying was already said or implied in the Bible. If it cannot be shown it has no special authority.

John Piper

CATEGORY	CUISINE	TAG	YIELD
		Home2	1	Servings

INGREDIENTS

1	c	Kalamata olives – pitted
4		Garlic cloves – peeled
6		Anchovy filets – drained
1/2	c	Olive oil
1	lb	Linguine – cooked
2	c	Cherry tomatoes – quartered
3	T	Fresh basil – sliced

INSTRUCTIONS

Directions: Tapenade - In a food processor combine the pitted olives,
garlic, anchovy filets and Dijon mustard. Pulse the processor until a
dense puree forms. Slowly add the olive oil in a steady stream while
the processor is running until well combined. Pasta - In a large  bowl,
place the cooked linguine. Add the olive tapenade and toss to  mix
well. Add the cherry tomatoes and fresh basil and toss to  combine.
Serves 4.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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