Best 3 Pasta Tapenade Recipes
Indulge in a culinary journey with our versatile pasta tapenade, a dish that effortlessly blends the vibrant flavors of Mediterranean cuisine with the comforting embrace of pasta. This delectable dish offers a symphony of textures and tastes, where the briny tang of olives, the aromatic freshness of herbs, and the rich savoriness of capers harmoniously unite. Our curated collection of recipes presents a range of variations, each adding a unique twist to this classic combination.
Embark on a taste adventure with our sun-dried tomato tapenade pasta, where the sweetness of sun-kissed tomatoes intertwines with the robust flavors of tapenade, creating a vibrant and flavorful dance on your palate. If you're craving a touch of spice, our spicy roasted red pepper tapenade pasta tantalizes your taste buds with a zesty kick, while our classic black olive tapenade pasta remains a timeless favorite, showcasing the authentic taste of traditional tapenade.
For a lighter option, our roasted eggplant and tapenade pasta combines the smoky richness of roasted eggplant with the vibrant flavors of tapenade, creating a delightful vegetarian dish. And for those seeking a quick and easy meal, our simple tapenade pasta offers a fuss-free option without compromising on taste.
No matter your preference, our pasta tapenade recipes promise a culinary experience that will transport you to the sun-soaked shores of the Mediterranean. Discover the perfect harmony of flavors and textures in every bite as you savor these delectable dishes.
SPAGHETTI WITH TAPENADE SAUCE AND ROASTED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F.
- Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
- Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
- Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
- Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE CHICKEN PASTA WITH RUNNER BEANS
Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through.
- Meanwhile, put the olives and anchovies into a jug with 2 tbsp of the oil and blitz to a rough paste with a hand blender (or do this in a food processor).
- Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain.
- Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve.
Nutrition Facts : Calories 462 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 2.9 milligram of sodium
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have time to make your own tapenade, you can use store-bought.
- Feel free to experiment with different types of pasta. Short, stubby shapes like penne or rotini work well, as do longer shapes like spaghetti or linguine.
- Add some chopped fresh herbs, such as basil or parsley, to the pasta for extra flavor.
- Serve the pasta with a side salad or some crusty bread for a complete meal.
Conclusion:
Pasta with tapenade is a simple but delicious dish that is perfect for a quick and easy meal. With just a few ingredients, you can have a flavorful and satisfying dish that the whole family will enjoy. So next time you're looking for a new pasta recipe, give this one a try.
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