Linguine – Tapenade Style

This recipe shamelessly rips off all of the flavours of a traditional tapenade and turns them into a chunky, punchy sauce to go with beautiful linguine.

It’s important to use a good quality olive oil for this because without this base the flavours won’t carry so well. I used Olive Branch extra virgin olive oil – it’s the best I’ve tasted.

This recipe will serve at least 4, and takes about 15-20 minutes to make.

Linguine Tapenade

400g dried linguine

2 tbsps olive oil

8 anchovy fillets

300g jar of black olives

2 tbsps capers

240g tinned sardines

1 small glass white wine

A few drops of lemon juice, to taste

1 large handful chopped parsley

Grated parmesan, to serve

1. Put the lingune on to cook according to the packet instructions.

2. Heat the olive oil in a large frying pan over a medium heat. Add the anchovies and allow to sizzle away. The anchovies will melt and break down very quickly – after a couple of minutes.

3. Drain the jar of olives and chop them roughly, then add to the frying pan along with the capers and sardines. Break the sardine fillets up a little with your wooden spoon.

4. Add the white wine and let it reduce down for 5 minutes.

5. Add lemon juice (and black pepper) to taste. You shouldn’t need to add any extra salt.

6. Turn the heat off and stir in the parsley.

7. When the linguine is cooked, drain and add to the sauce. Mix together well. Serve topped with a generous pinch of parmesan.

One response to “Linguine – Tapenade Style”

Leave a Reply

Your email address will not be published. Required fields are marked *

Hi there!

I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.

Discover more from What To Have For Dinner Tonight

Subscribe now to keep reading and get access to the full archive.

Continue reading