Linguine Tapenaude Recipes

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.

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 :).

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.

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.
• Meanwhile, put the olives and anchovies into a jug with 2 tbsp of the oil and blitz to a rough paste with a hand blender (or do this in a food processor).
• Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.
• Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.