Pasta with Olive Tapenade and Sun-Dried Tomatoes

Pasta and Pizza | European cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with olive tapenade and sun-dried tomatoes

Ingredients

Pasta (corkscrew) - 7.1 oz
Olives stuffed with lemon - 3.5 oz
Garlic - 1 clove
Parmesan Cheese - 1.8 oz
Sun-Dried Tomatoes - to taste
Basil - to taste
Olive Oil - 3 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the tapenade: chop the olives and garlic. You can use a blender, chop with a knife, or press through a garlic press — the important thing is to make it fine. Add 3 tablespoons of olive oil, finely chopped basil, season with salt and pepper, and mix. Grate the parmesan on a coarse grater.

Step 2

Cook the pasta in salted water until al dente, drain, add the tapenade, half of the parmesan, and mix. Serve the pasta on a plate, add the sun-dried tomatoes, sprinkle with the remaining cheese, and serve immediately.