Basil Tapenade over Linguine

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Basil Tapenade over Linguine

1 cup (packed) fresh basil leaves

1 cup (packed) flat-leaf parsley

1 cup pitted kalamata olives

2 medium cloves garlic

1 tablespoon fresh lemon juice

1 pound linguine

3 to 4 tablespoons extra virgin olive oil

Freshly grated parmesan cheese

 

 

 

 

 

Put up a large pot of lightly salted water to boil.

Clean and dry the basil leaves and parsley, and run

them through a food processor until pulverized. Add

the olives and garlic, and puree until smooth.

Transfer to a large bowl.

 

Meanwhile, cook the pasta in the boiling water until

al dente. Drain and add to the bowl of tapenade.

Immediately drizzle with olive oil and sprinkle with a

generous amount of cheese. Use tongs or two

long-handled forks to combine the pasta with the

sauce. It helps to do this with a gentle lifting

motion, bring up the tapenade from the bottom of the

bowl, and working quickly so the pasta stays hot.

Serve immediately, preferably on heated plates.

 

Serves: 6

 

Prep Time: 10 minutes

Cook Time: 10 minutes

 

Author: Adapted from Vegetable Heaven by Mollie Katzen

Source: Shape Magazine

Formatted by Chupa Babi: 11.21.07

 

 

Here I've used the tapenade as a sauce for pasta, but

you can also make it separately and use it in other

ways. It can be a dip for vegetables or crackers, a

sandwich filling (wonderful in combination with light

cream cheese) or a pizza toping. Try spreading it on a

split piece of ciabatta bread, sprinkling some

Parmesan cheese on top, and broiling it for a few

minutes. With a salad, it makes an elegant lunch or

light supper.

 

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