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Pasta with tapenade and Feta cheese
This is the Pasta with tapenade and Feta cheese recipe.
- Prep: 10 min
- Cooking: 7 min
![pasta with tapenade and feta cheese pasta with tapenade and feta cheese](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/pasta-with-tapenade-and-feta-cheese.jpg.jpeg?itok=7sIDMYTo)
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.
Tips
Try this recipe with Canadian Bocconcini or Havarti.