Linguine Tapenade

• 1 12 cups tomatoes, vine ripened
• 14 cup kalamata olive
• 14 cup marinated artichoke hearts
• 14-13 cup feta cheese
• 14 cup fresh basil
• 12 lemon, juice of
• 14-12 cup olive oil
• 2 tablespoons capers
• 1 12 teaspoons garlic, minced
• 1 teaspoon lemon pepper
• 12 teaspoon Dijon mustard
• 12 teaspoon pepper
• 14-12 teaspoon red pepper flakes (optional)
• 1 (375 g) package linguine

1. Chop tomatoes, olives, artichoke hearts, and basil into small chunky bits.
2. Do not use a food processor.
3. Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, dijon mustard, ground pepper, red pepper flakes.
4. Mix all ingrediants together and let sit at room temperature to let flavours blend.
5. Cook pasta, drain and immediately toss with tapenaude.
6. Add more oil if needed.
7. Serve with crusty bread and wedges of lemon.
8. Enjoy :).

tomatoes, olive, hearts, feta cheese, fresh basil, lemon, olive oil, capers, garlic, lemon pepper, mustard, pepper, red pepper, linguine

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