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Ingredients

1 cup pimento-stuffed green olives
2 tablespoons slivered almonds, toasted
4 anchovy fillets, drained well, roughly chopped
1 tablespoon drained capers, rinsed
2 garlic cloves, roughly chopped
1 teaspoon finely grated lemon rind
1/4 cup fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
375g linguine
250g cherry tomatoes, halved
400g sliced cooked chicken
Fresh flat-leaf parsley leaves, to serve

Method

Step 1 Place olives, almonds, anchovies, capers, garlic, lemon rind and parsley in a food processor. Process until finely chopped. While motor is operating, add oil in a slow, steady stream. Process until well combined. Transfer tapenade to a bowl. Add lemon juice. Season with pepper. Stir to combine.
Step 2 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions until tender. Drain, reserving 1⁄3 cup cooking liquid. Return pasta to pan.
Step 3 Add tapenade, tomato, chicken and reserved cooking liquid to pasta. Cook, tossing over low heat for 2 minutes or until combined. Serve sprinkled with parsley.

Chicken and green olive tapenade pasta

How to make Chicken and green olive tapenade pasta

Ingredients

Method