Pasta with Tapenade and Feta

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	5 min
Total:	25 min

4
servings

Category:	Bread and cereals
Subcategory:	Pasta
Source:	Metro

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Recipe of : Pasta with Tapenade and Feta

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Recipe ingredients

Tapenade
1 clove garlic
125 mL (1/2 cup) pitted black or green olives
30 mL (2 Tbsp.) olive oil
Salt and freshly ground pepper, to taste
15 mL (1 Tbsp.) butter
1 L to 1 1/2 L (4 to 6 cups) cooked long pasta (your choice of spaghetti, fettuccine, linguine, etc.)
125 mL (1/2 cup) strips of rehydrated or oil-packed sun-dried tomatoes (drained)
15 to 30 mL (1 to 2 Tbsp.) chopped fresh basil or pesto, to taste
325 mL (1 1/3 cups) diced Canadian Feta

Preparation

In a food processor, chop garlic and olives. Gradually pour in oil until smooth. Salt and pepper to taste.

In a large frying pan, melt butter over medium heat and add pasta, stirring to reheat. Add tapenade and stir to coat pasta. Add sun-dried tomatoes and basil, cook for 1 or 2 minutes.

Remove from heat, add cheese, cover and let stand 2 minutes to heat cheese. Serve immediately.

Suggestion

For a change of taste, try with Canadian Bocconcini or Havarti.

* 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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