Easiest Way to Make Yummy Pasta with olive tapenade

Pasta with olive tapenade. The meaty umami of the olive tapenade is the clear star of the show in this dish. When paired with a simple pasta, a good salty cheese, and a drizzle of olive oil it forms a simple but satisfying powerhouse. 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.

While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade. Olive Tapenade originates from France and is a mix of finely ground or blended olives, olive oil, and capers- and sometimes anchovies. Make a cold pasta salad with veggies and use the tapenade as the dressing with lemon juice. You can cook Pasta with olive tapenade using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pasta with olive tapenade

1. You need 1 of boiling water.
2. It's 1/2 lb of pasta of your choice.
3. You need 2 tbsp of olive oil.
4. You need 1 of medium pepper.
5. You need 1 of medium zucchini.
6. It's 5 of garlic cloves, minced.
7. Prepare 1 tsp of dried basil.
8. It's 1/4 cup of dry white wine.
9. You need 3 tbsp of spicy olive tapenade.
10. You need 1 of salt and pepper to taste.

Make a Mediterranean veggie burger with tapenade, red onion, tomato. 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. Colorful Gift Basket and Pasta with Green Olive Tapenade Sauce.

Pasta with olive tapenade instructions

1. First boil the water for the pasta and follow the directions on the package..
2. 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..
3. 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.).
4. 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..
5. 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.
6. Make sure everything is well incorporated. Place the desired amount on a plate. Garnish with grated parmiggiano and enjoy!.

Place the garlic cloves into a blender or food processor; pulse to mince. 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. Olive Tapenade is an easy accompaniment to make that elevates any meal. Pair with baguette or crackers on a cheese board, serve with roast chicken How to Make Tapenade: Tapenade is simple, and its deliciousness depends quite a bit on the quality of the ingredients you use, so keep that in mind. Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer.