Directions: Tapenade - In a food processor combine the pitted olives, garlic, anchovy filets and Dijon mustard. Pulse the processor until a dense puree forms. Slowly add the olive oil in a steady stream while the processor is running until well combined. Pasta - In a large bowl, place the cooked linguine. Add the olive tapenade and toss to mix well. Add the cherry tomatoes and fresh basil and toss to combine. Serves 4.