Recipe: Linguine With Green Olive Tapenade

  • Updated: August 6, 2014 - 2:11 PM

LINGUINE WITH GREEN OLIVE TAPENADE AND SAUSAGE

Serves 4.

• 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

Directions

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.

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