if you have the opportunity make more pasta than needed, keep very "all dente", let cool throughly and try this version.
let marinate until the next day in the fridge and serve with a bunch of fresh basil leaves.
this is also perfect to bring on a pic nic.
Simooo's pasta with Tapenade
cold cooked short pasta like "Farfalle" (butterflies) for.ex
mozzarella cut in tiny cubes
small tomatoes (cocktail or datteri for. ex)
fresh basilico leaves
for the Tapenade salsa
for 6 persone (more or less :-D)
30gr of anchioves
1 garlic clove
100gr of black or green olives (stoned)
20gr of capers
30gr of canned tuna in extra virgin olive oil
juice of 1/2 lemon
50gr of extra virgin olive oil
put all the ingredients in a blender, blend until smooth.
now and then bring together the compound and blend again.
if you wish a smoother salsa add olive oil while blending.
add the first ingredients to the cooled pasta, then add the tapenade, toss and mix well.
just before serving add fresh basil leaves (a lot!)
I send this to Helen from Fuss Free Flavours
hosting the 200th Presto pasta night!
thank's also to Ruth the Creator of this event.