Olive Tapenade Pasta with Cilantro-Basil Vinaigrette

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Olive Tapenade Pasta with Cilantro-Basil Vinaigrette

(serves 2)

 

If you’ve been following me for a while, you know that I LOVE olives. I like my martinis extra dirty with *preferably* an unlimited number of stuffed olives as a garnish. Since you can’t eat copious amounts of dirty martini for a meal, I whipped up this equally delicious olive pasta that is perfect for a quick lunch or weeknight dinner. The vinaigrette is one my staples, I drizzle it over eggs or on top of avocado toast to add a little flare to my breakfast.

 

-          4-5 oz. Capellini pasta, cooked to package direction (I like DeLallo whole wheat pasta)

-          7 oz. container of Trader Joe’s Olive Tapenade

-          Olive oil

-          2 tbsp. finely shredded parmesan

-          Olives to garnish (Optional)

 

Vinaigrette:

(This makes enough to last me all week, probably about 1 cup’s worth)

-          2 c. packed basil

-          1 ½ c. packed cilantro

-          1-2 clove garlic

-          ½ c olive oil

-          S & p to taste

-          1 tbsp. red wine vinegar

-          ½ tsp red pepper flakes

 1. Pulse all vinaigrette ingredients in food processor until smooth. Store in airtight container in fridge.

2.       Combine the pasta, tapenade and add a generous spoonful of the vinaigrette. Sprinkle with the parmesan, garnish with extra olives and a small drizzle of olive oil.

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