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


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.

Nutrition information per serving:

Calories 849 Fat 36 g Sodium 1,402 mg Saturated fat 12 g

Carbohydrates 91 g Protein 37 g Cholesterol 57 mg Dietary fiber 6 g