Pasta Elias Olive Paste Spread With Garlic Tapenade Recipes
PASTA ELIAS: OLIVE PASTE SPREAD WITH GARLIC (TAPENADE)
Steps:
- Gather the ingredients.
- Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
- Serve as a meze with ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish or a topping. Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.
Nutrition Facts : Calories 163 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 416 mg, Sugar 0 g, Fat 17 g, ServingSize 2 to 3 cups (6 servings), UnsaturatedFat 0 g
PASTA WITH KALAMATA OLIVE TAPENADE, FETA, AND CHOPPED TOMATO
Tapenade paired with an aromatic paste of briny Greek black olives with sweet pieces of ripe tomato and small cubes of the eastern Mediterranean's pungent Greek sheep's milk cheese makes up this luscious dish. You'll can find Kalamata olives sold by weight in the deli cases of well-stocked supermarkets, as well as in jars. Some may be found already pitted. Substitute any other brine-cured Mediterranean olives you like. Serve with spaghetti, linguine, tagliatelle, or other medium-width strands or ribbons. One you won't want to miss!
Provided by FoodieFanatic
Categories Greek
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
- While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
- Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
- As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
- Top with the remaining Feta and tomatoes, and serve immediately.
Nutrition Facts : Calories 1483.1, Fat 106, SaturatedFat 28.4, Cholesterol 101.2, Sodium 2617.4, Carbohydrate 104.2, Fiber 9.6, Sugar 9.6, Protein 33.7
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- Cook pasta according to package instructions until it reaches al dente (firm when bitten) tenderness. For the brown rice pasta I use, I bring 4.5 quarts of water to a boil then add the pasta noodles. I don’t bother salting my water because the olive tapenade is plenty salty for the dish. Boil for 12-14 minutes, stirring every couple of minutes. Gluten-free rice pasta has a tendency to stick together when cooking, so giving it a quick stir every couple of minutes helps prevent this without resorting to oiling the water (which every Italian grandmother will likely slap you for doing).
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