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Ingredientes
- 1 c. Kalamata olives - pitted
- 4 x Garlic cloves - peeled
- 6 x Anchovy filets - liquid removed
- 1/2 c. Extra virgin olive oil
- 1 lb Linguine - cooked
- 2 c. Cherry tomatoes - quartered
- 3 Tbsp. Fresh basil - sliced
Direcciones
- Directions: Tapenade - In a food processor combine the pitted olives, garlic, anchovy filets and Dijon mustard. Pulse the processor till a dense puree forms. Slowly add in the extra virgin olive oil in a steady stream while the processor is running till well combined. Pasta - In a large bowl, place the cooked linguine. Add in the olive tapenade and toss to mix well. Add in the cherry tomatoes and fresh basil and toss to combine.
- Serves 4.
