Fusilli with olive tapenade
2 servings
20 minutes
Fusilli with olive tapenade is an exquisite dish of Italian cuisine, where the simplicity of pasta meets rich Mediterranean notes. The tapenade, made from olives, capers, lemon juice, and aromatic herbs, adds a piquant flavor and depth to the dish. Parmesan cheese contributes a delicate salty note while fresh basil refreshes the composition. This dish is perfect for a summer lunch or cozy dinner, offering a gastronomic journey to sunny Italy. It pairs well with light white wines or aperitifs and beautifully complements the atmosphere of friendly gatherings and family dinners.
1
Set aside some young basil leaves for decoration.
- Green basil leaves: 5 stem
2
For tapenade, blend olives with 20 g of capers, lemon juice, garlic, basil, cilantro, and olive oil.
- Pitted black olives: 100 g
- Pickled capers: 20 g
- Freshly squeezed lemon juice: 1 tablespoon
- Garlic: 2 cloves
- Green basil leaves: 5 stem
- Cilantro (coriander leaves): 0.5 bunch
- Olive oil: 3 tablespoons
3
Grate the parmesan.
- Parmesan (Parmigiano Reggiano): 50 g
4
Boil the fusilli according to the instructions on the package.
- Fusilli: 200 g
5
Mix them in a salad bowl with tapenade.
6
Serve garnished with fresh small basil leaves and parmesan.
- Green basil leaves: 5 stem
- Parmesan (Parmigiano Reggiano): 50 g
