Pasta with Basil Tapenade
This recipe uses tapenade as a sauce for pasta, but you can also make it separately and use it in other ways. It can be a dip for vegetables or crackers, a sandwich filling (wonderful in combination with light cream cheese), or a pizza topping. Try spreading it on a split piece of ciabatta bread, sprinkling some Parmesan cheese on top, and broiling it for a few minutes. In a salad, it makes an elegant lunch or light supper.
- 1 cup fresh basil leaves (packed)
- 1 cup flat leaf parsley (packed)
- 1 cup pitted kalamata olives
- 2 medium cloves of garlic
- 1 tablespoon fresh lemon juice
- 1 pound linguine
- 3 - 4 tablespoons extra virgin olive oil
- Parmesan cheese, freshly grated
- Put up a large pot of lightly salted water to boil. Clean and dry the basil leaves and parsley and run them through a food processor until pulverized. Add the olives, garlic, and lemon juice and puree until smooth. Transfer to a large bowl.
- Meanwhile, cook the pasta in the boiling water until al dente. Drain and add to the bowl of tapenade. Immediately drizzle with olive oil and sprinkle with a generous amount of cheese.
- Use tongs or two long-handled forks to combine the pasta with the sauce. It helps to do this with a gentle lifting motion, bring up the tapenade from the bottom of the bowl, and working quickly so the pasta stays hot. Serve immediately, preferably on heated plates.
- Recipe adapted from Vegetable Heaven by Mollie Katzen.
- Nutritional information is based on using 3 tablespoons of olive oil and does not include freshly grated Parmesan cheese.
Per serving: 375 kcal cal., 10 g fat (1 g sat. fat), 214 mg sodium, 4 g fiber, 2 g sugar, 11 g pro., 59 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet