Recipes Nugget Markets Signature Recipes
Fettuccine with Rustic Green Olive Tapenade
- Prep time
- 15 minutes PT15M
- Cook time
- 8–10 minutes PT10M
- Yield
- 8–10 servings
- Difficulty
Pasta as an appetizer? This interesting presentation will wow your guests with a nice balance between salt and acid that enhances the earthy flavors of the olives. You can also serve this as a quick fix pasta course any night of the week.
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon chopped anchovies
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil, divided
- 1 jar (4.6 ounces) green olives, pitted and rough chopped
- ¼ cup roasted red bell pepper
- 2 tablespoons red wine vinegar
- 1 teaspoon red chili flakes
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped Italian parsley
- 6 ounces dry fettuccine
- 4 ounce shaved Parmigiano-Reggiano, for garnish
Preparation
Place the garlic, anchovies, salt, and 1 teaspoon of oil on a cutting board, then mash into a paste by rubbing the flat side of your knife back and forth over the mix.
In a large bowl, combine the olives, bell pepper, vinegar, chili flakes, thyme, and parsley with the garlic and anchovy paste.
Cook pasta in boiling, salted water according to the directions on the package. Drain well, then mix with the olive mixture.
Twirl dressed pasta onto individual forks in 1-bite portions and garnish with shaved Parmigiano-Reggiano. Toss pasta occasionally to keep the olive mixture integrated before twirling onto the forks.