Rough Chop Tapenade Linguini
Bring Italian flavours to the dinner table in just 20 minutes! Serve with crusty bread on the side.
1 cup roughly chopped flat-leaf parsley
1/2 cup pitted and halved black olives
1 lemon (zest only)
8 anchovies, split lengthways (optional)
2 tablespoons salted capers, rinsed
70g shaved parmesan cheese
60ml extra virgin olive oil
Combine the parsley, olives, lemon zest, anchovies, capers, parmesan and olive oil into a large bowl and toss together.
Cook the pasta in salted boiling water as directed by packet, then drain, reserving 1 cup of the boiling water, and return it and the pasta to the warm saucepan.
Add the tapenade mix, tossing it through the linguine. Add salt and pepper as desired.
Serve with crusty bread.