Rustic Linguine with Summer Herbs and Olives

Fresh herbs star in this savory pasta dish. Accompany with your favorite salad greens.


| April 2011 Web



Rustic Linguine with Summer Herbs and Olives

Fresh herbs star in this savory pasta dish.

Photo By Sara Remington

The following is an excerpt from Ancient Grains for Modern Meals by Maria Speck (Ten Speed Press, 2011). The excerpt is from Chapter 5: Pasta. 

Rustic Linguine with Summer Herbs and Olives
Serves 4 

Herb and Olive Mixture: 

1 cup Kalamata or other good-quality black olives, pitted and coarsely chopped
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
1 tablespoon finely chopped fresh thyme
2 tablespoons drained nonpareil capers
1 to 2 cloves garlic, minced
1 teaspoon minced fresh red Thai chile (optional)
1/4 cup extra-virgin olive oil
Fine sea salt

Pasta: 

Fine sea salt
3/4 pound whole wheat linguine or spaghetti





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