Sunday, January 18, 2009

Pasta with Olive Tapenade

adapted from Real Fast Food by Nigel Slater

Ben loves olives, and lately I have been looking for recipes that use them. This one was great, and easily adaptable. I added tomatoes and garlic, and sprinkled a little feta on top but you could just as easily do without. We liked the strong flavor, but agreed that this may not be kid friendly food...

1/2 lb pasta (The recipe calls for long pasta, like spaghetti. I just used what I had.)
1 small onion, diced
2 cloves garlic, minced
2 Tbsp olive oil
3 Tbsp diced kalamata olives
1 Tbsp capers
1 Tbsp parsley
1 tsp dried oregano
2-3 tomatoes, diced
Crumbled feta (garnish)

Boil salty water and cook the pasta until al dente. Saute onions and garlic in a glug of olive oil, add capers, olives, and spices and pour hot mixture into drained pasta. Top pasta mixture with diced tomatoes and feta, season with salt and pepper and serve immediately.

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