By Kate Lawson,
Tapenade is a heady, thick paste made from capers, anchovies, ripe olives, olive oil and lemon juice. It’s often used as a condiment to serve with fish or chicken, or is delicious spread on a cracker with some goat cheese for a delicious hors d’oeuvre.
I always buy little jars of tapenade when I peruse the food aisle at Home Goods or T.J. Maxx because the price is right and I know I can find a use.
For instance, I like to add it to a quickie tomato sauce that I use to top cheese ravioli. Simmer crushed tomatoes, garlic and herbs for a few minutes, then stir in the tapenade. The flavor of the olives and anchovies adds a depth to the sauce that tastes like it’s been simmering for hours.
To keep things simple, buy some already-prepared ravioli in your grocer’s refrigerated food section. Then top the ravioli with a spoonful of sauce and sprinkle on some freshly grated Parmesan cheese. Then all you need to do is toss a salad, and dinner is done.
Cheese Ravioli with Tomato-Tapenade Sauce
- 1 (28- to 32-ounce) can crushed tomatoes
- 3 garlic cloves, minced
- 1/4 cup jarred tapenade
- 2 tablespoons fresh lemon juice, or to taste
- 1 1/2 pounds frozen cheese ravioli or tortellini
- 1/2 cup grated Parmesan
Simmer tomatoes and garlic in a 3-quart heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 10 to 15 minutes. Stir in tapenade. Remove from heat and stir in lemon juice and salt, and black pepper to taste. Keep warm and covered. Cook pasta in a 6- to 8-quart pot of boiling salted water until tender and drain in a colander.
Serve immediately, topped with sauce and Parmesan. Serves 4.
Per serving: 534 calories; 16 g fat (10 g saturated fat; 27 percent calories from fat); 74 g carbohydrates; 83 mg cholesterol; 716 mg sodium; 23 g protein; 8 g fiber.
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