Penne with Tapenade
After watching Mario Batali make a similar dish
on the TV Food network, I took a collection of ingredients from my pantry and
came up with the following delightful pasta entrée. I happen to love
the hot Bournibus mustard from France (with kosher certification), but you can
use any strong mustard.
Tapenade
- 2 ounces anchovy filets packed in olive oil
- 1/2 cup pitted olives (calamata)
- 1/8 cup capers
- 1 T. Bournibus hot mustard (or equivalent)
- 1 T. red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup chopped yellow or red onion
In a food processor fitted with the steel blade, blend all ingredients until a
smooth paste is formed (about 2 minutes). Tapenade may be refrigerated
several weeks, well wrapped.
Penne Tapenade, Sun-dried Tomatoes, and Basil
- 1 cup tapenade
- 1/3 cup sun-dried tomatoes, cut in thin strips, soaked in a small amount of hot water for about 5 minutes
- about 1/2-3/4 cup basil leaves, washed, dried, and chopped
- about 1/4 cup chopped fresh parsley
- 1 pound package of penne or similar pasta
In a large sauté pan, stir together tapenade, sun-dried tomatoes
and basil. Do not heat.
Drop pasta into boiling water and cook uncovered until tender.
Drain pasta in colander over sink. Pour pasta into sauté pan
with sauce over medium heat. Stir gently to coat pasta and warm
through about 1 minute.
Toss in chopped parsley, toss to mix, pour into warm serving bowl
and serve immediately.