Olive Pasta

One of my first cookbooks was a Williams-Sonoma pasta collection. They make several pasta cookbooks but this particular one is chock-full of recipes that utilize both fresh and dried pasta. It also includes recipes for pasta salads, soups, and risottos. It is one of my most loved cookbooks, although I cannot stand the shape of it. Because it is too large for my cookbook shelf it has to hide out on the bookshelf in the living room. This means that I often forget about it. Luckily, I have this recipe memorized, which has been affectionately called “olive pasta” by myself and my family for quite a few years.

Perfect for summertime, this is a simple recipe. Warm pasta is tossed with a homemade tapenade, pieces of cherry tomatoes, and basil. I also like to toss in diced fresh mozzarella. It could be made with storebought tapenade but if you can find pitted kalamata olives (around here I find them at Harris Teeter and Whole Foods) the fresh tapenade comes together in seconds and tastes much fresher. When I first began making this pasta, I pitted the olives myself with a knife because I could not find them already pitted. Once you get into the rhythm, it really doesn’t take that much effort. Another positive of making it yourself is that you can add your own twists, like tossing in a palmful of pine nuts or some minced herbs. The original tapenade recipe calls for 6 anchovy fillets, which I usually omit.

Linguine Tapenade with Basil and Tomatoes
Serves 6

Tapenade
6 quarts water
1 tbsp. salt
1 lb. dried linguine
2 cups cherry tomatoes, stemmed & cut into quarters
3 tbsp. minced fresh basil
fresh basil leaves

Prepare the tapenade.
In a large pot over high heat, bring the water to a boil. Add the salt and the linguine and cook according to the package directions or until al dente. Drain.
In a large warmed bowl, combine the hot linguine and the tapenade. Toss to mix well. Add half the cherry tomatoes and all of the minced basil. Toss to mix well again.
To serve, divide among individual warmed plates. Top with the remaining tomatoes. Garnish with a basil leaf.
Serve hot.

Tapenade
Makes about 2 cups

1 1/2 cups Kalamata olives, pitted
4 garlic cloves, peeled
1 tbsp. Dijon-style mustard
1/2 cup extra-virgin olive oil

In the work bowl of a food processor with the metal blade or in a blender, combine the olives, garlic, and mustard. Pulse until the mixture is a dense puree.
With the motor running, slowly add the olive oil in a steady stream.
Use immediately or store in a tightly covered container in the refrigerator for up to 3 days.

From Williams-Sonoma Complete Pasta Cookbook