sovegan.com
Red Pepper Linguine + Black Olive Tapenade
This 15 minute pasta is a total joy. We combine cooked pasta with a superb red pepper sauce and top with a homemade tangy tapenade.
Ingredients
Ingredients
- linguine, or gluten-free pasta
- jarred grilled red peppers
- shallots, peeled + finely chopped
- garlic cloves, peeled + diced
- fresh thyme, leaves only
- caster sugar
- salt + pepper
- pitted black olives, finely chopped
- capers, drained + finely chopped
- fresh parsley, chopped
- lemon, zest only
- olive oil
Method
- 1
Cook the linguine as per the packet instructions until al dente. Note: reserve a cup of pasta water when you drain the linguine.
- 2
Meanwhile, add the jarred red peppers to a food processor and process until smooth then set aside.
- 3
Next heat a drizzle of olive oil in a frying pan on a medium heat. Then fry the shallots for 5 minutes until soft.
- 4
Add 2 of the garlic cloves along with the thyme to the frying pan and fry for another minute.
- 5
Add the blended peppers to the pan along with the sugar and generous pinches of salt and pepper. Then gently simmer for 2-3 minutes.
- 6
For the tapenade, in a small bowl combine the remaining garlic with the olives, capers, parsley, lemon zest and a splash of olive oil. Stir to combine.
- 7
To finish, add a few splashes of the reserved pasta water to the red pepper sauce, add the cooked linguine and stir until the pasta is coated in the sauce.
- 8
To serve, divide the linguine between 4 plates and finish with a scattering of tapenade over the top.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?