Pasta with olive tapenade and sun-dried tomatoes
2 servings
20 minutes
Pasta with olive tapenade and sun-dried tomatoes is a true gastronomic delight that combines rich Mediterranean flavors. Tapenade, a paste of crushed olives with garlic and basil, adds zest and depth to the dish, while sun-dried tomatoes contribute a sweet acidity. This dish hails from Europe, where culinary traditions value the balance of vibrant flavors and simplicity in preparation. The creamy texture of parmesan harmoniously ties all the ingredients together, while fresh basil adds notes of freshness. Served hot, it is perfect for dinner or lunch, especially with a glass of white wine. Easy to prepare yet rich in flavor, it beautifully complements the atmosphere of a cozy family evening or festive table.
1
For tapenade: chop olives and garlic finely. You can use a blender, chop with a knife, or press through a garlic press — the main thing is to make it fine. Add 3 tablespoons of olive oil, finely chopped basil, salt and pepper, and mix. Grate Parmesan on a fine grater.
- Green olives: 100 g
- Garlic: 1 clove
- Olive oil: 3 tablespoons
- Basil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 50 g
2
Boil the pasta in salted water until al dente, drain the water, add tapenade and half of the parmesan, and mix. Place the pasta on a plate, add sun-dried tomatoes, sprinkle with the remaining cheese, and serve immediately.
- Pasta: 200 g
- Salt: to taste
- Green olives: 100 g
- Parmesan (Parmigiano Reggiano): 50 g
- Sun-dried tomatoes: to taste
- Parmesan (Parmigiano Reggiano): 50 g
