The Loma Prietan - July/August 2001

Cooking Green Recipe

Linguine with Tomatoes, Olives, Fresh Herbs & Nuts

by Kay Bushnell

Use a mixture of olives (black, Kalamata, green, etc.) and enjoy the fresh tastes of a Mediterranean garden in one delicious dish.

  • 3/4 cup mixed olives (black, Kalamata, etc.), pitted and chopped
  • 3 Tbsp. capers, drained and chopped
  • 1 medium garlic clove, pressed and minced
  • 1/4 cup minced fresh parsley leaves
  • 1 Tbsp. minced fresh basil leaves
  • 5 fresh Roma tomatoes, stems removed, diced
  • 1 Tbsp. minced fresh oregano (1-1/2 tsp. dried oregano)
  • 1 Tbsp. extra-virgin olive oil
  • 1/4-1/2 cup chopped walnuts
  • Salt to taste
  • Pepper to taste

8-10 ounces linguine, cooked according to directions and drained

Place olives, capers, garlic, parsley, basil, and tomatoes in a bowl large enough to hold and mix the cooked pasta. Drizzle with olive oil and toss gently. Allow flavors to blend for at least 15 minutes. Cook and drain pasta, and add it to the ingredients in the bowl. Gently combine pasta with the other ingredients, blending in the chopped walnuts. Season to taste with salt and pepper. Serve at room temperature or slightly warmed. Serves 4.

Copyright, Kay Bushnell