Linguine with Bruschetta and Olive Tapenade - Dairy Free
Imagine serving this light and fresh linguine dish on a hot summer day. Itès dairy free, nut free, soy free, and can easily be made with a gluten free pasta of your choosing.
If you love a good bowl of pasta, be sure to check out my recipe for homemade tomato sauce:
Linguine with Bruschetta and Olive Tapenade - Dairy Free
A light and fresh pasta recipe that’s bursting with zesty flavors of fresh tomato, garlic, olives, and herbs. The only cooking required is the pasta itself! The rest can be prepared ahead of time and stored in the fridge until ready to use.
Ingredients for Linguine with Bruschetta and Olive Tapenade - Dairy Free
1 1/2 cups diced tomatoes
1 shallot, finely diced
1/2 cup olive oil, divided
1 clove of garlic, finely chopped
several fresh basil leaves, torn
1 can of black olives
2 tsp dried oregano
2 tbsp. lemon juice
1/2 tsp ground black pepper
salt to taste
2 servings cooked linguine or your choice of pasta
How to Make Linguine with Bruschetta and Olive Tapenade - Dairy Free
Add the tomatoes, shallot, 1/4 cup olive oil, garlic, and basil leaves to a bowl and mix well. Season with salt to taste. Set aside.
Add 1/4 cup olive oil, olives, oregano, lemon juice, and black pepper to a food processor and pulse until smooth. Season with salt to taste.
Cook the pasta and drain the excess water. In a large mixing bowl, toss the pasta with the olive tapenade, making sure the noodles are evenly coated. Then add the tomato mixture and toss well. Season with salt and black pepper to taste.
This dish can be served hot or chilled.
Serves 2
If you are allergic to dairy, nuts, soy, or other common allergens, be sure to use a brand of olives that is safe from cross contamination. It is now pretty common for olive companies to produce cheese-stuffed or almond-stuffed olives which can be a risk for cross-contact.