Ingredients
Coarse salt and ground pepper
1 pound linguine
1 tablespoon extra-virgin olive oil, plus more for serving
3/4 pound cherry tomatoes, halved
1/4 cup plus 2 tablespoons tapenade
2 cups baby arugula
2 tablespoons chopped fresh parsley
1 1/2 ounces feta, crumbled (1/4 cup)
Preparation
In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.
