Pasta with Tapenade and Feta

Pasta with Tapenade and Feta
  • 4 servings
  • 0:20 Preparation
  • 0:05 Cooking
  • 0:25 Total Time


Add all
  • tapenade:

  • 1

    clove garlic

  • 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 to 6 cups
    (1 to 1 1/2 L)

    cooked long pasta (your choice of spaghetti, fettuccine, linguine, etc.)

  • 1/2 cup
    (125 mL)

    strips of rehydrated or oil-packed sun-dried tomatoes (drained)

  • 1 to 2 Tbsp.
    (15 to 30 ml)

    chopped fresh basil or pesto to taste

  • 1 1/3 cups
    (315 mL)

    diced Canadian feta


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.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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