Recipe #4370
Pasta with Tapenade and Bocconcini
| Preparation: | 20 min |
| Marinating/Waiting: | 2 min |
| Cooking: | 12 min |
| Total: | 34 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- Tapenade
- 1 clove garlic, sprout removed
- ½ cup (125 mL) pitted black or green olives
- 2 Tbsp. (30 mL) olive oil
- Salt and freshly ground pepper to taste
- 1 Tbsp. (15 mL) butter
- 4 to 6 cups (1 to 1.5 L) your choice of long pasta (spaghetti, fettuccini, linguini, etc.), cooked
- ½ cup (125 mL) sundried tomato pieces, rehydrated or in oil, cut into strips
- 1 to 2 Tbsp. (15 to 30 mL) fresh basil, chopped, or pesto to taste
- 1 1/3 cups (325 mL) Canadian Bocconcini, diced
Preparation
Chop garlic and olives in a food processor. Add oil gradually until mixture is creamy. Season to taste.
In a pan, melt butter and gently fry pasta. Add tapenade and stir to coat thoroughly. Mix in sundried tomatoes and basil. Cook 1 to 2 minutes.
Remove from heat, add Bocconcini and let stand covered 2 minutes to warm through.
Serve immediately.
Suggestion
Try this recipe with Canadian Feta or Havarti cheese.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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