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.
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.
© Société des alcools du Québec, 2007
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