The tapenade can also be served as a dip for crudités or a zesty sauce for grilled fish. For best results, choose olives with distinctive flavors, such as those suggested below.

　　

Ingredients

serves 4

　　1/2 pound linguine

　　1/3 cup pitted brine-cured olives, such as kalamata (about 16)

　　1/3 cup pitted ripe green olives, such as Picholine (about 18)

　　Finely grated zest of 1 lemon

　　2 garlic cloves

　　2 tablespoons plus 1/3 cup roughly chopped fresh flat-leaf parsley, plus whole sprigs for garnish

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon crushed red pepper flakes

　　1 6-ounce can tuna packed in water, drained

　　1 1/2 cups cherry tomatoes, quartered

　　

Step 1

Bring a large pot of water to a boil. Add the linguine; cook according to package instructions, stirring occasionally, until it is al dente. Remove from heat, and transfer the linguine to a colander; let drain, reserving 1/4 cup cooking water.

　　

Step 2

Make the tapenade: In the bowl of a food processor fitted with the metal blade, combine the olives, lemon zest, garlic, 2 tablespoons parsley, black pepper, and red pepper flakes. Process until the mixture is finely chopped and combined.

　　

Step 3

Transfer the linguine to a large serving bowl, and toss with the reserved cooking water. Add the tapenade, tuna, tomatoes, and remaining 1/3 cup chopped parsley; toss well to coat. Serve immediately, garnished with parsley sprigs.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 365

　　

Step 6

Fat: 9g

　　

Step 7

Cholesterol: 13mg

　　

Step 8

Carbohydrate: 51g

　　

Step 9

Sodium: 912mg

　　

Step 10

Protein: 19g

　　

Step 11

Fiber: 5g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.