Pasta with Olive Tapenade and Sun-Dried Tomatoes
Pasta and Pizza • European
Description
Pasta with olive tapenade and sun-dried tomatoes
Ingredients
- Pasta (corkscrew) 5 oz
- Olives stuffed with lemon 5 oz
- Garlic 1 clove
- Parmesan Cheese 0 oz
- Sun-Dried Tomatoes to taste
- Basil to taste
- Olive Oil 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the tapenade: chop the olives and garlic. You can use a blender, chop with a knife, or press through a garlic press — the important thing is to make it fine. Add 3 tablespoons of olive oil, finely chopped basil, season with salt and pepper, and mix. Grate the parmesan on a coarse grater.
Step 2
Cook the pasta in salted water until al dente, drain, add the tapenade, half of the parmesan, and mix. Serve the pasta on a plate, add the sun-dried tomatoes, sprinkle with the remaining cheese, and serve immediately.
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