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.)

Linguine with Tapenade, Tomatoes, and Arugula

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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

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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Linguine with Tapenade, Tomatoes, and Arugula

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