Linguine With Tapenade

1 cup loosely packed oil-cured olives
2 Tbsp. of capers, rinsed and drained 
1 1/2 Tbsp. fresh rosemary
1 clove of garlic, smashed 
2 anchovy fillets 
1/2 tsp. sugar 
2/3 cup extra-virgin olive oil 
1 pkge (675gr.) dried linguine
chopped fresh chives 
Grated Kasseri (sheeps milk cheese)

1. Placethe first six ingredients, along with the 2/3 cup of olive oil and pulse untilwell chopped & combined. Scrape down the sides during this process.
2. Cookthe linguine to “al dente” in a large pot of boiling salted water and thendrain and toss your linguine with some olive oil (prevent sticking).
3. Arrangethe pasta in a large platter (or individual bowls) and grate some cheese, spoonthe sauce on to the top and garnish with your chopped fresh chives.