Linguine with Tapenade, Tomatoes, and Arugula

  • Servings: 4
Linguine with Tapenade, Tomatoes, and Arugula

Source: Everyday Food, July/August 2011


  • 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)


  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.


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