20 Mar

Spaghetti with green olive tapenade

Recipe by Mark Bradridge,
Photography by Luke Burgess,

Ingredients (serves 4):
* 500g spaghetti
* 1 garlic clove, chopped
* 4 anchovies, rinsed in cold water (see note), patted dry
* 1 tablespoon capers
* 1 cup green olives stuffed with parmesan cheese
* 1 tablespoon white wine vinegar
* 2 tablespoons olive oil
* 250g cherry tomatoes, halved
* 1/3 cup small basil leaves

Method:

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, or until just tender.
  2. Meanwhile, combine garlic, anchovies, capers, olives, vinegar and oil in a food processor. Process until a thick paste forms.
  3. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to pan.
  4. Add olive mixture, tomatoes, basil and salt and pepper.
  5. Stir over low heat until heated through. Serve.

Notes & tips:
If you find the flavour of anchovies too salty, soak them in a small bowl of milk for 15 minutes. Drain well and pat dry before processing.

[Source] Click here

2 Responses to “Spaghetti with green olive tapenade”

  1. Mark Says:

    Hi there!

    Mmm. Great recipe. Just wondering if you asked anyone’s permission before you stole it from http://www.taste.com.au?

    Cheers!

  2. Olives101 Says:

    Mark,

    We don’t steal anything, there is the credits for the recipe + picture at the top of the post and a link to the source!!!

    Cheers!

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