How to Prepare Tasty Pasta with olive tapenade

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.

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! Olive Tapenade is an easy accompaniment to make that elevates any meal. You can have Pasta with olive tapenade using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pasta with olive tapenade

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

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. 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. Make this easy Olive Tapenade for your next party spread, sandwich, or pizza garnish!

Pasta with olive tapenade step by step

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!.

It comes together in minutes and has endless possibilities. Happiness can be found in bowls of tapenade. At this exact moment, I cannot decide whether I would rather have it on crostini, garnishing a soup. 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.

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