Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Tapenade - (black olive paste)

  2. 1/4 cup 15g / 1/2oz Sun-dried tomatoes - cut 1/8" julienne

  3. 1 cup 40g / 1.4oz Chopped basil leaves - - (loosely packed)

  4. 1/4 cup 10g / 0.4oz Roughly-chopped flat-leaf parsley

  5. 1 Buccatini - - (16 oz)

Instructions Jump to Ingredients ↑

  1. * Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection.

  2. In a large saute pan, stir together Tapenade, sun-dried tomatoes and basil off the heat.

  3. Drop pasta into boiling water and cook uncovered until tender yet still al dente. Drain pasta in colander over sink. Pour pasta into saute pan with sauce over medium heat. Stir gently to coat pasta and warm through about 1 minute.

  4. Toss in chopped parsley, toss to mix, pour into warm serving bowl and serve immediately.


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