I invented this dish today, to use up the last of a batch of this tapenade I made a week or so ago. The tapenade makes a delicious!
Everything from your pantry, but for the tapenade out of your frig.
Pasta with Black Olive Tapenade
Combine in cooking pan...
1/2 lb spaghetti, linguini, orzo, etc., cooked and drained, leaving about 2 tbsp cooking water in the pan with the pasta
1 tbsp butter, 2 tbsp olive oil
2 tbsp Black Olive Tapenade
1 2.6oz pouch of Starkist Tuna in water
Toss to blend well, cover a few minutes to allow the heat from the cooked pasta to warm the tapenade and the tuna.
Sprinkle with a little chopped fresh parsley, if you have it. Serves 2.
Black Olive Tapenade
1/2 cup black olives
1/2 tsp capers
1 anchovy fillet (I leave this out)
2-3 cloves garlic
1/2 tsp lemon juice
2 tbsp olive oil
In food processor or using an immersion blender, process til smooth. Store in covered container in fridge, and will keep several weeks. Great spread on crackers or crusty bread.