Pasta with Tapenade, chilli and parsley M
400 grams of pasta
2 garlic cloves
1 red chilli, deseeded and finely chopped
4 Tbsp. Extra Virgin Olive Oil
1 pot of parsley
3 Tbsp. black olive tapenade
4 Tbsp. Parmesan cheese, grated
2 Tbsp. lemon juice
1. Cook the pasta accordingly to the instructions on the package. Drain in a strainer or colander when done.
2. In a frying pan, fry garlic and chilli in the olive oil, without it getting colour.
3. Add garlic and chilli to the pasta. Add tapenade, parsley and Parmesan.
4. Season to taste with lemon juice, black pepper and salt.
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