Linguini with tapenade, pangrattato and rocket

So so easy but so full of flavour and colour and texture; this pasta would be perfect for Sunday lunch (with a bottle or two of rosé perhaps!) and a green salad on the side.

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Serves: 6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

500g linguine

 

For the pangrattato;

1/4 cup olive oil

4 slices of white bread, crusty (sourdough if possible)

Zest of one lemon

Chilli flakes, to taste

 

1 cup (100g) walnuts, lightly toasted and roughly chopped

1/2 cup (about 130g) Fresh Fodder Mediterranean Tapenade

1 handful parsley

1 bulb fennel, trimmed and very finely sliced

Juice of one lemon

1/2 cup parmesan cheese, finely grated

Olive oil, to drizzle at the end

Method

Bring a large pot of lightly salted water to a rolling boil and add linguine. Cook for about 10 minutes or until al dente.

 

For the pangrattato, place the bread in a food processor and blitz until it becomes fine crumbs. Heat olive oil in a frying pan over medium-high heat. Add the crumbs and cook, stirring as you go, until crunchy and golden. Remove from the heat and mix in the lemon zest and chilli flakes.

 

Once the pasta is cooked, drain (reserving about 1 cup of the cooking liquid). Return to the pan and stir in the walnuts, tapenade, fennel, lemon juice and parsley. Add a little of the cooking liquid to thin the pasta out if it is feeling a little gluggy.

 

Transfer to bowls or one big serving platter, sprinkle with the pangrattato, a little parmesan if you like and a good drizzle of olive oil. Bon Appetit!

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