Penne with beetroot tapenade
4 servings
20 minutes
Penne with beet tapenade is an unusual combination of classic Italian pasta and vibrant Mediterranean sauce. Tapenade, traditionally made from olives, capers, and anchovies, gains a new depth of flavor in this recipe thanks to the sweet roasted beet. Born perhaps in search of alternative flavor solutions, this sauce harmonizes beautifully with the dense texture of penne, creating a bright and rich taste with hints of fresh basil and the spiciness of garlic. Lemon juice adds a light tanginess while parmesan completes the composition with rich umami. This recipe is suitable for both a cozy home dinner and an impressive presentation on a festive table, surprising guests with its originality.
1
Bake 1 medium beet at 200 degrees for 40 minutes, wrapped in foil.
- Beetroot: 1 piece
2
Chill it in the refrigerator for 1 hour, preferably overnight.
3
In a blender, blend beetroot, black olives, capers, pitted green olives, crushed garlic with the side of a knife, basil, juice of half a lemon, and olive oil.
- Beetroot: 1 piece
- Pitted black olives in oil: 100 g
- Large pitted olives: 100 g
- Pickled capers: 50 g
- Garlic: 3 cloves
- Green basil: 5 stem
- Lemon: 0.5 piece
- Olive oil: 50 ml
4
Boil the penne according to the package instructions.
- Penne rigate: 500 g
5
Before draining the broth, ladle out 1 scoop of broth to add to the penne for sauce thickness.
6
Mix penne with tapenade and serve topped with cheese (pecorino, parmesan, grana padano).
- Grated Parmesan cheese: 50 g
