Linguine Tapenaude

• 1 1/2 cups tomatoes, vine ripened
• 1/2 cup kalamata olive
• 1/2 cup green olives
• 1/2 cup marinated artichoke hearts
• 1/4 cup red onion, minced
• 1/4 - 1/3 cup feta cheese
• 1/4 cup fresh basil
• 1/2 lemon, juice of
• 1/4 - 1/2 cup olive oil
• 1/2 teaspoon Dijon mustard
• 2 tablespoons capers
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon lemon pepper
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon pepper
• 1/4 - 1/2 teaspoon red pepper flakes (optional)
• 1 (375 g) package linguine

1. Chop tomatoes, olives, artichoke hearts, onion and basil into small chunky bits. Do not use a food processor.
2. Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, Dijon mustard, ground pepper, red pepper flakes.
3. Mix all ingredients together and let sit at room temperature to let flavours blend.
4. Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
5. Serve with crusty bread and wedges of lemon.
6. Tip: Very nice topped with chicken breasts cut into bite sized pieces, seasoned with lemon pepper. Brown chicken then add 1/4 to 1/2 cup dry white wine. Add raw prawns at this point and simmer at a boil until liquid is reduced & forms a thick sauce.
7. Enjoy :).

tomatoes, kalamata olive, green olives, marinated artichoke, red onion, feta cheese, fresh basil, lemon, olive oil, dijon mustard, capers, garlic, lemon pepper, dijon mustard, pepper, red pepper, linguine

Taken from www.food.com/recipe/linguine-tapenaude-396787 (may not work)