Linguine with two olive tapenade
Instructions:
- The tapenade can also be served as a dip for crudites or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.
- 1/ 2 pound linguine
- 1/ 3 cup pitted brine-cured olives, such as kalamata (about 16)
- 1/ 3 cup pitted ripe green olives, such as Picholine (about 18)
- Finely grated zest of 1 lemon
- 2 garlic cloves
- 2 tablespoons plus 1/ 3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish
- 1/ 2 teaspoon freshly ground black pepper
- 1/ 4 teaspoon crushed red pepper flakes
- 1 6-ounce can tuna packed in water, drained
- 11/ 2 cups cherry tomatoes, quartered
- Bring a large pot of water to a boil. Add the linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer the linguine to a colander; let drain, reserving 1/ 4 cup cooking water.
- Make the tapenade: In the bowl of a food processor fitted with the metal blade, combine the olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red pepper flakes. Process until the mixture is finely chopped and combined.
- Transfer the linguine to a large serving bowl, and toss with the reserved cooking water. Add the tapenade, tuna, tomatoes, and remaining 1/ 3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.
- SERVES 4