A flavourful, antipasto-inspired pasta that comes together in 20 minutes!
Author: Chelsea
Recipe type: Main
Serves: 4
Ingredients
Tapenade:
1 clove garlic
½ cup kalamata olives, pitted
½ cup sun-dried tomatoes
⅓ cup fresh parsley
½ cup loosely packed fresh basil
3 Tbsp olive oil
1 Tbsp fresh lemon juice
½ tsp red chili flakes
Fresh black pepper, to taste
.
Pasta:
450g linguini
Olive oil
150g sliced prosciutto, torn into pieces
Fresh Parmesan cheese, for garnish
Fresh parsley, for garnish
Instructions
Cook pasta according to package instructions. Drain well, reserving some of the pasta water; set aside.
While pasta is cooking, in a food processor, combine the garlic, olives, sun-dried tomatoes, parsley, basil, olive oil, lemon juice, chili flakes, and pepper. Pulse until mixture has broken down. Adjust to taste.
Toss pasta with tapenade and a bit of olive oil and reserved pasta water, breaking up the noodles and creating a thin, light sauce.
Serve topped with prosciutto, Parmesan, and fresh parsley.
Recipe by Port and Fin at https://portandfin.com/olive-tapenade-linguini/