How to Make Appetizing 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 have used this great recipe by another user for the olive tapenade.

I decided to run with it, creating this adaptable dish using Kalamata olives, capers, a bit of dried. Steak & Olive Tapenade SandwichesEveryDay with Rachael Ray. This recipe for olive paste (tapenade) is a quick and easy blender dish, made with black or green olives and garlic. You can cook Pasta with olive tapenade using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pasta with olive tapenade

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

Blitz all the ingredients except the thyme in a small food processor. 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. I used a Mediterranean olive mix which worked fine.

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!.

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! Paradosiaka Olive Tapenade is versatile and delicious. Spread on a toasted baguette or cracker, toss with hot or cold pasta dishes, use with seafood, chicken, vegetables, serve as a bread dipper, panini spread or top your favorite omelet. This Pasta with Olive Tapenade is one of my favorite ways to include a meatless dish on the dinner menu without sacrificing any heartiness. This is an easy olive tapenade recipe featuring both green and black olives.