| 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 |
tb |
Fresh basil – sliced |
INSTRUCTIONS
TAPENADE
REMAINING INGREDIENTS
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.
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Converted by MM_Buster v2.0l.
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