Penne with Beet Tapenade
Pasta and Pizza • European
Description
Penne with Beet Tapenade
Ingredients
- Penne rigate 20 oz
- Beetroot 1 piece
- Pitted olives 5 oz
- Pitted olives 5 oz
- Pickled capers 0 oz
- Garlic 3 cloves
- Fresh basil leaves 5 stems
- Lemon ½ piece
- Olive Oil 0 fl oz
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Roast 1 medium beetroot at 390°F for 40 minutes, wrapped in foil.
Step 2
Cool it in the refrigerator for 1 hour, preferably overnight.
Step 3
In a blender, combine the beetroot, black olives, capers, pitted green olives, crushed garlic, basil, juice of half a lemon, and olive oil.
Step 4
Cook the penne according to the package instructions.
Step 5
Before draining, reserve 1 ladle of the cooking water to add to the penne for sauce thickness.
Step 6
Mix the penne with the tapenade and serve, topped with cheese (Pecorino, Parmesan, Grana Padano).
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