Linguine Tapenaude

Name: 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); 1 (375 g) package linguine

17 ingredients

7 steps

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)
1 (375 g) package linguine

Directions

1

Chop tomatoes, olives, artichoke hearts, onion and basil into small chunky bits. Do not use a food processor.
2

Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, Dijon mustard, ground pepper, red pepper flakes.
3

Mix all ingredients together and let sit at room temperature to let flavours blend.
4

Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
5

Serve with crusty bread and wedges of lemon.
6

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.
7

Enjoy :).