Food & Cooking Recipes Ingredients Seafood Recipes Linguine with Two-Olive Tapenade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Charles Watson Servings: 4 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. Ingredients ½ pound linguine One 6-ounce can tuna, packed in water, drained 1 ½ cups cherry tomatoes, quartered For the tapenade ⅓ cup pitted brine-cured olives, such as Kalamata (about 16) ⅓ 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 Directions 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. 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. 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. Rate it Print