Linguine with Baby Spinach and Olives

Linguine with Black Olive Tapenade

Here’s a quick pasta dish that is perfect as a first course. I tend to like this in small servings because the flavors are quite strong and it is a little rich. That being said, I have killed a big bowl of this on more than one occasion! This is definitely a dish for the olive lover, and homemade Tapenade is best. Try using a mix of olives if you can find them.  The recipe produces two appetizer servings, or one big bowl.

Linguine with Spinach and Olives

Linguine with Baby Spinach and Olives
Prep time
Cook time
Total time
Perfectly cooked linguine tossed with some homemade black olive tapenade is all you need for a great first course, or light entrée.
Serves: 1 or 2 servings
  • 5⅓ oz/150g linguine, one third of a typical 1lb/450g box.
  • Kosher salt
  • 6 tablespoons Black Olive Tapenade
  • A generous handful of baby spinach
  • 2 tablespoons vegan butter
  • 2-4 tablespoons pasta cooking water, reserved from the end of cooking the noodles
  1. Boil the pasta in salted water (1 tablespoon kosher salt per 2 quarts/liters water) according to package directions, until just cooked.
  2. Drain is well, reserving some of the pasta cooking water to finish off the sauce
  3. In a mixing bowl, combine the linguine with the tapenade, baby spinach and vegan butter. Toss to combine and melt the butter. At this point, the sauce will seem really dry. Add a tablespoon of pasta cooking water to the bowl and give it a quick toss. Keep adding more water until you reach a creamy consistency, but not wet or soggy.



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