Hot summer days scream for meals you can pull together quickly without heating the house too much. So I share with you (ta-da!): tapenade pasta. I serve it warm, but you can eat it cold as suggested in the original video recipe I found on ItalianFoodNet.com. How can you not love their site for its tagline alone: “Italians do eat better.” We sure do. So can you.
KATTY’S TAPENADE PASTA
inspired by Chef Alessandro of ItalianFoodNet.com
1 pound pasta*
1 pint grape tomatoes—leave half whole, cut remainder in half
4 oz. Kalamata olives, pitted
2 tablespoons capers
1 tablespoon anchovy paste (please trust me–you won’t taste a hint of fish in this dish!)
1 clove garlic
basil (handful of leaves)
1/3 cup extra virgin olive oil
1 lemon (organic is nice if you can find)—juice and zest
*I made it with penne rigate, but also love it with Sclafani’s double elbows (a.k.a “bouble elbows”). Typos are fun.
Cook pasta in salted water according to package directions. While the pasta is cooking, put half of the tomatoes (the whole ones) in your food processor along with the basil, Kalamatas, anchovy paste, garlic, capers and lemon juice.
Chop/grind, then blend in add olive oil.
Drain pasta; transfer to a large bowl (or pot), add the olive dressing, remaining tomatoes and lemon zest and toss well. Transfer the pasta to a serving dish, top with fresh basil leaves and Pecorino Romano.“It’sa so delish, everybody come capisce…”
Buon appetito, amici!