Search Posts
Recent Posts
- Outdoors in RI: Help keep recreation areas clean. Invasive Milfoil, trash. 2A update – Jeff Gross July 26, 2024
- Real Estate in RI: Highest-ever sale in Queen’s Grant, EG $1.25M, by Residential Properties July 26, 2024
- Homeless in RI: Gov. Newsom issues Executive Order. Remove California’s encampments. July 26, 2024
- Let the games begin. XXXIII Summer Olympics – John Cardullo July 26, 2024
- GriefSPEAK: What would you do? – Mari Dias Nardolillo July 26, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
![Spaghetti with tapanade RINewsToday](https://rinewstoday.com/wp-content/uploads/2020/07/Spaghetti-with-tapanade.jpg)
Chilled Spaghetti with Olive Tapenade and Goat Cheese
Chilled Spaghetti with Black Olive Tapenade and Crumbled Goat Cheese
This is a perfect dinner for a hot Summer night with a glass of dry Rosé.
1-pound cooked spaghetti (cooled)
6 ounces goat cheese crumbled
Tapenade
1 cup kalamata olives (pitted)
3 cloves garlic chopped
2 Tablespoon of each rosemary, oregano, parsley, basil (chopped)
2 Tablespoons capers
1 Tablespoon Worcestershire sauce
1 cup olive oil
1 lemon – the zest and the juice
In the bowl of the food processor combine all the tapenade ingredients and purée until smooth.
Next toss the tapenade with the cooled spaghetti. Divide into 4 -6 serving dishes and crumble the goat cheese on top.
__________
![](https://rinewstoday.com/wp-content/uploads/2020/07/getPart-2-1-1024x1024-square-1024x1024.jpg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com