WHB# 185 - Simo's pasta with tapenade

ciao and welcome to this week's herbal blogging.

we are hosted by susan The Well-Seasoned Cook

thank's susan for hosting.

this herbal idea is kalyn's,
and now kept by haalo.
thank's both of you :)
if you would like to join, please read the rules
to know the order of hosting please read here

the weather on the most beautiful lake of Italy is driving us all crazy!

last Monday we had 37° and this evening it is more or less, 10°!

weeeeell...you can't do anything about it...

just smile, thighten you teeth and go on :))

at the moment it is perfect to go trekking...

that is what I do most of the days..

as work, as passion, as hobby :))

the cold pasta is an Italian speciality,

you can use any short pasta,

you can add almost anything you want.

this is my friend Simo's version, I just added the tapenade sauce

it tastes delicious

simo' s pasta with tapenade

short pasta

tomatoes cut in small pieces

mozzarella cut in small pieces

olives (green or black, or both) (without stones)

canned tuna

fresh basil leaves

for the tapenade.

serves 6

30gr of anchovies

1 clove of garlic

20gr of capers

100gr of black or green olives (without stones)

30gr of canned tuna in olive oil

juice from a half lemon

50gr of extravergin olive oil

cook the pasta, but keep it very "al dente".

remember that the past keep on cooking also after it has been

whitdrawn from the water.

you can pour cold water over, to stop the cooking process

mix with some oil to keep the pasta separated.

misx with all the ingredients and let rest.

in the meanwhile mix the tapenade.

pour all the ingredients, less the olive oil in a foodprocessor and mix

until it becomes smooth and creamy,

you can eventually add some olive oil to

blend until creamy. (like a maionaise)

add the tapenade to the pasta and mix well.

keep cool until served.

brigidaa_te:

this is even better the day after.

you can also serve this on a pic nic in paperglasses

more comfortable, than plates moving and bending,

try also using a very small pasta type,

that looks even moore appetizing

just pay attention to the cooking, leave the pasta almost raw..

then it will be perfect, even the day after.

see you next week at haalo's :)