Linguine with Two-Olive Tapenade

linguine with two olive tapenade
Photo: Charles Watson

Tapenade made with two types of olives, garlic, parsley, and lemon zest makes a delectable sauce for linguine. Chunks of tuna and cherry tomatoes complete the dish. Serve it with a salad for a light meal.


  • ½ pound linguine

  • One 6-ounce can tuna, packed in water, drained

  • 1 ½ cups cherry tomatoes, quartered

For the tapenade

  • cup pitted brine-cured olives, such as Kalamata (about 16)

  • cup pitted ripe green olives, such as Picholine (about 18)

  • Finely grated zest of 1 lemon

  • 2 garlic cloves

  • 2 tablespoons plus ⅓ cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon crushed red-pepper flakes


  1. Bring a large pot of water to a boil. Add linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer linguine to a colander; let drain, reserving 1/4 cup cooking water.

  2. Make tapenade: In the bowl of a food processor fitted with the metal blade, combine olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red-pepper flakes. Process until mixture is finely chopped and combined.

  3. Transfer linguine to a large serving bowl, and toss with reserved cooking water. Add tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.

Cook's Notes

The tapenade can also be served as a dip for crudites or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors.

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