Tony's Table With Stephanie: Penne Pasta with Olive Tapenade
Penne Pasta with Olive Tapenade
Ingredients:
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
Directions:
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.