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
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 :).
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
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.
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
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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.
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