Spaghetti with Tapenade and Tomatoes (07.13.15)

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  • 12 oz. spaghetti
  • 1 cup black, green, kalamata, pitted and diced
  • 3 tablespoons capers, drained
  • 4 anchovy fillets
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 3 tablespoons parsley leaves
  • 1 large tomato, diced
  • 8-10 basil leaves, torn
  • 1/4 cup parmesan cheese, grated

Cook spaghetti according to package directions.

Combine the olives, capers, anchovies and garlic in a food processor or blender. Pulse 4-5 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.

In a frying pan up to medium high heat, pour the tapenade, add the spaghetti. Heat through for 3-4 minutes, stirring well. Serve with basil and parmesan cheese garnished on top.

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