May I present: Linguine with tapenade, tomatoes, and arugula.
This is so fresh and delicious, there is no question you should make it some time this summer. You can even make it vegan -- just leave out the feta.
Ok, let's get back to business. You'll recall our ingredients:
This couldn't be easier to make. Boil the pasta, then cook the tomatoes in olive oil for a few minutes, then throw the pasta back in the pot, dump in the tapenade, mix it in, then dump in the arugula and mix that in. Salt and pepper it. Then split the whole kit and caboodle between four dishes, drizzle with olive oil, and top with parsley and feta. DELICIOUS. The arugula is a bit peppery. The tapenade offsets the sweetness of the tomatoes. The feta wraps it all together.
The recipe's not on the website yet, so I'll put it below. Enjoy!
Linguine with tapenade, tomatoes, and arugula
- coarse salt and ground pepper
- 1 pound linguine
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 3/4 pound cherry tomatoes, halved (you could really just use a whole pint)
- 1/4 cup plus 2 tablespoons tapenade
- 2 cups baby arugula
- 2 tablespoons chopped fresh parsley
- 1.5 ounces feta, crumbled (1/4 cup)
In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula and toss to combine. Season with salt and pepper. Divide among four bowls, drizzle with olive oil, and sprinkle with parsley and feta.
557 calories per serving. 12 g fat; 19 g protein; 89 g carbs; 5 g fiber