Pasta with olive tapenade. Pasta with Olive Tapenade: A meatless dish for even the most carnivorous. We've gotten into an unfortunate habit in my house of planning meals around what type of meat will be served. I could blame my meat-and-potatoes-loving midwest fella if I wanted to be particularly unfair, but I'm totally guilty of.
Make a Mediterranean veggie burger with tapenade, red onion, tomato.
I was flipping through Nigel Slater's Real Fast Food the other day in a bookstore, and it fell open to this recipe—which wasn't really a recipe but a casual suggestion for tossing pasta with olive tapenade.
I decided to run with it, creating this adaptable dish using Kalamata olives, capers, a bit of dried.
You can have Pasta with olive tapenade using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Pasta with olive tapenade
- It's 1 of boiling water.
- It's 1/2 lb of pasta of your choice.
- You need 2 tbsp of olive oil.
- It's 1 of medium pepper.
- Prepare 1 of medium zucchini.
- You need 5 of garlic cloves, minced.
- Prepare 1 tsp of dried basil.
- Prepare 1/4 cup of dry white wine.
- It's 3 tbsp of spicy olive tapenade.
- Prepare 1 of salt and pepper to taste.
This recipe for olive paste (tapenade) is a quick and easy blender dish, made with black or green olives and garlic. This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in ouzo or wine. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!
Pasta with olive tapenade instructions
- First boil the water for the pasta and follow the directions on the package..
- Next prepare the veggies by cutting them to your liking. Once you throw the pasta to the salted boiling water, heat the oil in a medium sized pan and throw the peppers first. Cook them for a few minutes, then add the zucchini..
- Once the veggies are tender and have started to brown, add the minced garlic and the dried basil. (If using fresh basil, leave it at the end.).
- Next add the wine. Salt and pepper to taste. If by the time that the wine has been absorbed, the pasta has cooked take half cup of pasta water before draining it. Drain the pasta and add it to the pan. Add the reserved water and the olive tapenade. Stir to combine..
- I have used this great recipe by another user for the olive tapenade. You may use store bought or make your own. https://cookpad.com/us/recipes/345380-spicy-olive-tapenade.
- Make sure everything is well incorporated. Place the desired amount on a plate. Garnish with grated parmiggiano and enjoy!.
Colorful Gift Basket and Pasta with Green Olive Tapenade Sauce. Though olives and capers are tapenade staples, different regions also add in their own favorite mix-ins to jazz up the original. Since this easy olive tapenade recipe is made from so few ingredients, I urge you to find the best quality olives and capers you can get your hands on. A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto. This chunky olive tapenade recipe is flavored with lemon-infused olive oil and tangy feta, a delicious and memorable party appetizer!
