Pasta with Tapenade and Bocconcini

Pasta with Tapenade and Bocconcini
  • 4 servings
  • 0:20 Preparation
  • 0:12 Cooking
  • 0:34 Total Time


Add all
  • tapenade:

  • 1

    clove garlic, sprout removed

  • 1/2 cup
    (125 mL)

    pitted black or green olives

  • 2 Tbsp.
    (30 mL)

    olive oil

  • Salt and freshly ground pepper

  • 1 Tbsp.
    (15 mL)


  • 4 cups
    (1 L)

    your choice of long pasta (spaghetti, fettuccini, linguini, etc.), cooked

  • 1/2 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
    (335 mL)

    canadian bocconcini, diced


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.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007