Linguine with Olive Tapenade
 
Makes 4 to 6 servings
Ingredients
  • 2¼ cups Castelvetrano olives, pitted
  • 1½ cups canned artichoke hearts, drained and rinsed
  • 6 anchovies, drained
  • 10 fresh sage leaves
  • 1 tablespoon plus 2½ teaspoons olive oil, divided
  • 2½ teaspoons ground black pepper
  • 1 (1-pound) box linguine
  • Garnish: freshly grated Parmesan cheese
Instructions
  1. In the work bowl of a food processor, pulse olives, artichoke hearts, anchovies, sage, 2½ teaspoons olive oil, and pepper until mixture is finely chopped but not puréed.
  2. Cook pasta according to package directions. Toss with remaining 1 tablespoon olive oil, and stir in prepared tapenade. Serve immediately. Garnish with Parmesan, if desired.
Recipe by Victoria at https://victoriamag.com/linguine-with-olive-tapenade-recipe/