Tomato Tapenade Pasta
An easy but super-delicious pasta idea for lunch or dinner! You can make homemade tapenade if you like, or you can just pick up a jar of prepared tapenade from the grocery store.
- 1/4 cup(s) pine nuts
- 1 tablespoon(s) olive oil
- 2 cup(s) grape or cherry tomatoes halved
- 2 clove(s) garlic minced
- 3/4 cup(s) olive tapenade (check to make sure it's vegan)
- 4 cup(s) pasta of choice (Gluten-free if preferred) (such as penne, macaroni, bowties, or fusilli)
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- Toast the pine nuts by heating them in a small pan over medium heat for a few minutes. Keep a careful eye on them as they can burn quickly. Shake the pan and as soon as they start getting golden colour on them, remove them from the heat and set aside.
- Heat a pan large enough to hold all the pasta over medium-high heat. Add the olive oil and when hot add the cherry tomatoes. Be careful, the cherry tomatoes contain lots of water so the pan may spatter at you. Sauté the cherry tomatoes for about 5 minutes until they are softened. Add in the garlic and sauté one minute more. Stir in the tapenade and remove from the heat. Toss with hot pasta, sprinkle with the toasted pine nuts, and serve while hot.
Pine nuts: are full of delicious flavor but they can be a bit expensive. If you wish to substitute them try swapping them out with slivered almonds or simply omitting them. Nut-free: to make nut-free simply omit the pine nuts. Oil-free: to make oil-free omit the olive oil and instead do a water or broth sauté.
Serving: 1serving (recipe makes 4 servings) | Calories: 324kcal | Carbohydrates: 49g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 8mg | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg