Recipe Archives->Pasta->Pasta Olives

Pasta With Olives, Tomatoes And Herbs
Serves 4

12 ounces fettuccine
3/4 cup black olive tapenade
1 cup halved grape tomatoes
1/4 cup basil, cut in thin strips
2 tablespoons chopped fresh parsley

Prepare fettuccine according to package directions. Drain, reserving
1/4 cup cooking water.

Immediately combine hot pasta and olive pesto in the empty pasta
pot over low heat, stirring just until incorporated. Transfer to
serving bowl and top with grape tomatoes, basil and parsley. Toss
to combine. If dry, add 1 tablespoon or more reserved pasta water.

Printable version: pasta-olives.txt.