Black Olive Tapenade With Pasta
Ingredients
- 2 cloves garlic, mashed
- 2 cups (roughly 12 ounces) pitted black olives, drained
- ¼ cup chopped fresh parsley
- 1 tsp capers
- 6 anchovy fillets
- Freshly ground black pepper to taste
- Salt to taste (you might not need much, as olives, capers, and anchovies have salt).
- ½ cup extra virgin olive oil
- 1 pound spaghetti
- ¼ cup freshly grated parmesan cheese
- ¼ cup pitted black olives
Instructions
- Put the garlic, olives, parsley, capers, anchovies, pepper, and salt in a blender. Cover the blender, and blend to mix the ingredients well. Uncover the blender and, with it running on the slowest speed, slowly add the olive oil until it’s incorporated. Use a spatula to scrape the sides, if needed.
- Boil a large pot of water with a dash of salt. Cook the spaghetti as the package directs.
- Drain the pasta, then stir the olive paste into it until the spaghetti is coated with the paste. Serve the pasta dish with parmesan cheese, garnished with the remaining olives.
Nutrition
Calories: 537kcalCarbohydrates: 59gProtein: 13gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gCholesterol: 5mgSodium: 876mgPotassium: 227mgFiber: 4gSugar: 2gVitamin A: 445IUVitamin C: 4mgCalcium: 103mgIron: 2mg
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