LINGUINE WITH GREEN OLIVE TAPENADE AND SAUSAGE
• 3/4 c. pitted green olives
• 1 garlic clove
• 1 anchovy fillet, rinsed
• 1 tbsp. capers, drained, rinsed
• 1 tsp. lemon zest
• 2 tbsp. extra-virgin olive oil
• 1 lb. linguine
• 4 Italian pork or turkey sausage links
• 1 c. freshly grated Parmesan, pecorino Romano or aged Asiago
• 2 c. baby arugula leaves
For the tapenade: Pulse the olives, garlic, anchovy, capers and lemon zest in a food processor to achieve a coarse paste. Add the olive oil if needed to achieve desired consistency. Taste for seasoning; add salt if needed.
For the pasta: Heat a large pot of well-salted water to a boil over high heat. Add the linguine; cook, stirring to make sure the strands do not stick together or to the bottom of the pot, until al dente, 9 to 10 minutes.
Meanwhile, cook the sausages in a skillet over medium heat until browned on all sides and cooked through. Slice into bite-size pieces, about ½ -inch wide.
Drain the pasta, reserving about ½ cup of the cooking water. Toss the pasta in a bowl with the tapenade so the strands are lightly coated, adding pasta water as needed to loosen the sauce. Toss again with the sausage and cheese. Serve, topped with arugula.