Pasta with tapenade and Feta cheese

Name: Pasta with tapenade and Feta cheese
Yield: 4 servings
Ingredients: 1 clove garlic sprout removed; 1/2 cup (125 mL) pitted black or green olives; 2 tbsp (30 mL) olive oil; Salt; Freshly ground pepper to taste; 1 tbsp (15 mL) butter; 4 to 6 cups (1 to 1.5 L) your choice of long pasta (spaghetti; fettucini; linguini; etc.) cooked; 1/2 cup (125 mL) sun-dried tomato pieces rehydrated or in oil; cut into strips; 1 to 2 tbsp (15 to 30 mL) fresh basil chopped or pesto to taste; 1 1/3 cups (330 mL) Canadian Feta diced

This is the Pasta with tapenade and Feta cheese recipe.

Prep: 10 min
Cooking: 7 min

Yields 4 servings

Ingredients

1 clove garlic sprout removed
1/2 cup (125 mL) pitted black or green olives
2 tbsp (30 mL) olive oil
Salt
Freshly ground pepper to taste
1 tbsp (15 mL) butter
4 to 6 cups (1 to 1.5 L) your choice of long pasta (spaghetti, fettucini, linguini, etc.) cooked
1/2 cup (125 mL) sun-dried tomato pieces rehydrated or in oil, cut into strips
1 to 2 tbsp (15 to 30 mL) fresh basil chopped or pesto to taste
1 1/3 cups (330 mL) Canadian Feta diced

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Preparation

In a food processor, chop the garlic with the olives. Add the oil gradually until mixture is creamy. Season to taste.

In a frying pan, melt the butter then reheat the pasta. Add the tapenade and stir to coat well. Mix in the sun-dried tomatoes and basil. Cook for 1-2 minutes.

Off the heat, add the Feta and let it sit, covered, for 2 minutes to warm through.

Serve immediately.