Penne with Beet Tapenade
Pasta and Pizza | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Penne with Beet Tapenade
Ingredients
- Penne rigate - 17.6 oz
- Beetroot - 1 piece
- Pitted olives - 3.5 oz
- Pitted olives - 3.5 oz
- Pickled capers - 1.8 oz
- Garlic - 3 cloves
- Fresh basil leaves - 5 stems
- Lemon - ½ piece
- Olive Oil - 1 fl oz
- Grated Pecorino Pepato Cheese - 1.8 oz
Step by Step guide
Step 1
Roast 1 medium beetroot at 392°F for 40 minutes, wrapped in foil.
Step 2
Cool it in the refrigerator for 1 hour, preferably overnight.
Step 3
In a blender, combine the beetroot, black olives, capers, pitted green olives, crushed garlic, basil, juice of half a lemon, and olive oil.
Step 4
Cook the penne according to the package instructions.
Step 5
Before draining, reserve 1 ladle of the cooking water to add to the penne for sauce thickness.
Step 6
Mix the penne with the tapenade and serve, topped with cheese (Pecorino, Parmesan, Grana Padano).
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