Pasta with Tapenade Sauce and Peppers

Tapenade, or tapenada, is a strongly seasoned olive puree from Provence, which we serve with hard-boiled eggs, raw vegetables, pasta, or use as a spread on bread. This time, we offer you a recipe for pasta.

Details

Preparation Time: 7 minutes
Cooking Time: 15 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, Macaroni
150 g Olives, green, in brine
8 pieces Fish, anchovy fillets in oil
60 g Carp, soaked
3 pods Garlic, fresh
125 ml Oil, olive
1 spoon Juice, lemon
2 pinch Spices, pepper, black
1 piece Bell pepper, red, fresh
1 piece Bell pepper, green, fresh

Steps

Place a large pot with a generous amount of salted water on the stove. Wait for the water to boil, then add the pasta. Cook it for the time indicated on the packaging. At the beginning of cooking, stir the pasta well with a spoon a few times.
While the pasta is cooking, prepare the tapenade sauce. Peel the garlic cloves. Place the olives, anchovies, capers, and whole garlic cloves in a food processor. While blending, slowly add olive oil and lemon juice. Process everything into a coarse or smooth puree as desired. Season the puree with pepper and add more salt if needed. Wash the peppers and cut them in half lengthwise. Remove the stems and seeds, then slice them into thin strips.
Drain the cooked pasta well. Place a pan on the stove and quickly sauté the pepper strips until they turn slightly brown. Stir the strips frequently with a spoon while sautéing.
In the pan or a larger bowl, mix the drained pasta, tapenade sauce, and pepper strips together. Serve the prepared pasta on plates.

Nutrition Information (Per 100g)

Calories: 236.78 kcal
Fat: 6.94 g
- Saturated Fat: 1.35 g
Carbohydrates: 19.91 g
- Sugars: 0.51 g
Protein: 20.04 g
Fiber: 1.09 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 g of pasta. For every liter of water, use 10 to 12 g of salt.