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Spaghetti with tapanade

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.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com