Black Olive Tapenade Puttanesca
Black Olive Tapenade Puttanesca. Classic Italian Sunday dinner. Homemade pappardelle in a puttanesca sauce. This sauce puts a little bit of a spin on your average puttanesca. The tapenade is made with oil cured black olives, capers, and parsley. It’s filled sun-dried tomatoes and fresh basil then topped with more black olives. Nothing is better than Italian Sunday dinners...oh and don’t forget the wine ;) !!
Sunday’s in our house are all about homemade pasta. Honestly, Sunday’s in our house are just about pasta in general. But if you’re going to do Sunday right, then make it an Italian inspired meal and make sure there is PLENTY of wine !!
Today we went for a twist on the classic Italian puttanesca sauce. The sauce is a black olive based tapenade, the tomatoes are sun-dried, and there’s plenty of fresh basil for topping and extra black olives for serving.
My mom and I are kind of obsessed with olives if you guys haven’t notice yet. I have been an olive lover since I was a little kid. Green olives were always my favorite growing up, but now it’s just olives in general. I love them all.
Italian dishes are comfort dishes in our house especially on a Sunday. This weekend we celebrated our new shore house and stayed overnight for the first time. So coming home today was kind of a bitter sweet feeling. We really wanted to do some Italian comfort food to end the weekend. This puttanesca twist was perfect. It’s fun, it’s delicious, and it definitely fits the Italian Sunday vibe. And the wine is definitely flowing as we speak !! Cheers !!
Ingredients
1/2 pound oil cured black olives
4 tablespoons caper
1/4 cup fresh parsley
1/4 cup olive oil + 2 tablespoons
1/2 cup sun-dried tomatoes; sliced
1/4 cup white wine
1/2 cup basil; sliced
1 pound pappardelle; homemade or store-bought
Directions
In a food processor, combine the olives, capers, parsley, and 1/4 cup olive oil. Process until smooth and season with salt and pepper.
In a large skillet heat the 2 tablespoons of olive oil. Add the sun-dried tomatoes and sauté for about 3 minutes. Add the wine and cook until evaporated. Set aside and keep warm.
Cook the pasta. Drain saving 1 cup of pasta water. Add the pasta, the tapenade, and the basil to the skillet. Toss until pasta is well coated, adding pasta water as needed. Serve topped with extra basil, black olives, and red pepper flakes.
