Do you remember the Parsley Garlic Butter Sauce from my previous post? I was able to sneak it into my pasta dish and make another meal for my family. I was not planning on sharing the recipe, but my husband really liked it and the only way I will remember to make it again is to record it in my handy dandy handbook. I am also hoping my post will help anyone who has a husband with similar eating traits as mine – who loves meat in his diet pretty much every day of the week and his brain only functions when he has been fed well.
This is a very simple dish and you will be in love will all the flavors of the tomatoes, olives and the garlic parsley sauce.
Stay tuned for my garlic bread post….
Mushroom Linguine with Olive-Tomato Tapenade and Parsley Sauce
- 16oz linguine
- 1 cup sauce
- 6oz black, pitted olives
- 10 sun dried tomatoes
- 2 tomatoes
- olive oil
- 2 lb white mushrooms
Parsley Garlic Butter sauce
Yield: about 1 1/2 cup
- 7 cloves of garlic
- 1 bunch of parsley
- 1 stick unsalted butter
- 1 cup olive oil
- lemon rind of 1 lemon
Preheat oven at 450
Bring water to boil in a large stock pot, add salt and stir to dissolve in the water. Prepare linguine per packaging instructions. Drain pasta and reserve. I usually cook for a about 2 minutes less than what it’s called out on the package, since it will have the time to cook more after you drain.
Season the mushrooms with salt and pepper and lay it on a baking tray. Roast them in the oven for about 15 minutes.
In the meantime, in a food processor combine the olives, tomatoes and sun dried tomatoes and pulse the mixture until it’s semi fine in texture.
Heat the parsley garlic butter sauce in the same pot that you prepared the pasta or in a large saute pan. Add the olive-tomato tapenade , let it cook for 2 minutes, then add in the pasta and the roasted mushrooms. Drizzle a little olive oil, and adjust the seasoning with salt and pepper. Voila – a pasta for meat lovers and your leftovers.