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OLIVE TAPENADE
Level 2
Pasta Olivida
Serves 4
- a Marlene Samuels creation -
Pasta Olivida goes for a more savory taste, using ricotta instead of saltier cheeses like goat cheese or feta, Notice as the nuts and currants simmer in the sauce the nuts get nice and warm, and the currants nice and soft ...
1 lb. bow tie pasta (or other short pasta)
1 cup whole milk ricotta, crumbled
½ cup pine nuts, toasted
½ cup open jar tapenade
½ cup currants
1 Tbsp. chopped parsley
2 Tbsp. olive oil
1. Cook pasta and drain, reserving 1 cup of the cooking liquid.
2. Mix olive oil and tapenade well. Return pasta back to cooking pot.
3. In a skillet, heat olive oil on low gradually mixing in the tapenade.
4. Add pine nuts and currants, mixing well.
5. Pour pasta into skillet 1/3rd at a time, toss well with wooden spoons between additions to coat evenly with sauce. (Add small amounts of the liquid as needed if sauce is too thick).
6. Serve immediately, sprinkle with chopped parsley and topped with small amount of the crumbled ricotta.
Serving suggestions: Serve with fresh salad and crispy garlic bread.
