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.


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

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.

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