Penne Pasta with Olive Tapenade


2 cups penne pasta

1 lemon, divided

1/4 cup parsley, chopped

6 basil leaves

1/2 cup tapenade

For the tapenade:

1 anchovy fillet

4 oz marinated red pepper olives, pitted

1 tsp oregano

1 tsp thyme

Half a lemon, juiced

1/4 cup sundried tomatoes

1 oz extra virgin olive oil


Blend all components of tapenade together in a blender or food processor until it becomes course paste

Transfer to a bowl

Cook pasta according to directions on package

Pour tapenade into a medium sauté pan over low heat

Add the cooked pasta, parsley, and basil, then stir

Transfer to plates and top with lemon zest.

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