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Linguine with Tapenade, Tomatoes, and Arugula

Linguine with Tapenade, Tomatoes, and Arugula

How do you make a pasta dinner even quicker? Toss in store-bought tapenade for an instant sauce. Everyday Food editor Sarah Carey shows you her secret to dressing the pasta perfectly. (Hint: It's all in the water.)

Everyday Food, July/August 2011
  • Yield Serves 4
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Ingredients

  • Coarse salt and ground pepper
  • 1 pound linguine
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 3/4 pound cherry tomatoes, halved
  • 1/4 cup plus 2 tablespoons tapenade
  • 2 cups baby arugula
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 ounces feta, crumbled (1/4 cup)

Directions

  1. 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 oil, and sprinkle with parsley and feta.

Recipe Reviews

  • bikracer
    3 Aug, 2012

    I made this for dinner tonight, huge hit! Loved it. I had to use spaghetti in place of the linguini and I didn't have any fresh parsley. Other than that I followed the recipe completely. Next time I'll make sure I have fresh parsley and linguine. It might have been even better!

  • Islandgirl
    11 Jul, 2012

    This is one of my new favorite "go to" recipes. It is so tasty and super quick and easy. Extra bonus is that everyone in the family loves it!