Pasta With Olives, Tomatoes And Herbs
Serves 4
Published in: Akron Beacon Journal
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. Makes 4 servings.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/