Ziti with Black Olive Tapenade

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* Exported from MasterCook *

 

Ziti with Black Olive Tapenade

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

1 small onion -- minced

2 garlic cloves -- chopped

1/4 cup oil-cured black ripe olives -- pitted

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons capers

1/2 teaspoon salt

1/4 teaspoon red pepper flakes -- or to taste

1 pound ziti pasta

 

Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and

garlic. Cover and cook for 5 minutes or until soft. Transfer the mixture to a

food processor, add the olives, parsley, capers, salt, and red pepper flakes.

Process until the mixture is coarsely blended, about 30 seconds. Set aside.

Cook the ziti in a large pot of salted boiling water, stirring occasionally,

until it is al dente, about 8 to 10 minutes. When the pasta is cooked, drain it

and place in a serving bowl. Add the remaining olive oil and the tapenade and

toss well. Serve immediately.

 

Other Pasta Choices: penne, mostaccioli

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 591 Calories; 19g Fat (29.9% calories

from fat); 15g Protein; 88g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

846mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Use ridged ziti to help ensure that every bit of the flavorful tapenade

will cling to the pasta. For the best flavor, be sure to use good quality

oil-cured olives for the tapenade--canned black olives packed in water simply

won't do.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0