With all the busy evenings I’ve been having, when I do have a free night all I want to do is slump down on the sofa, catch up on the latest episode of Breaking Bad and eat a healthy dose of carbs. A simple supper is order, quick and easy but full of flavour.
Enter the tapenade – a wonderful blend of olives, capers and anchovies blended with a little garlic, lemon juice and a dash of black pepper. I then mixed this with some al dente fusilli and mixed in jalapeno stuffed olives and some pimiento piquillo peppers. I added a few oven roasted tomatoes to get at least one of my five a day in there. Job done in under 15 minutes! And who’d have thought that I would be writing recipes with such a fishy fish in! Salty, tangy, perfect.
For the recipe I used some fantastic Fragata products I was sent to try – a couple of types of olives, peppers and some hot chillies. Whilst they were all delicious, the standout product for me was jalapeno stuffed olives. Oh my gosh, the gentle spice heat was so delicious, I ate quite a few (you know, just for testing purposes) before slicing the rest and putting them into the dish. One of the great things about the olives was that they weren’t all soft and saggy like you sometimes get with brined olives. A selection of products are available in most supermarkets, but check the website for availability for each product.
For the tapenade
- 10 Fragata pitted Halkidiki and Kalamata olives with rosemary, garlic and chilli
- Juice of 1 lemon
- ½ clove of garlic
- 1x 50g tin anchovies fillets in olive oil
- 3tbsp capers, rinsed
- dash of black pepper
- 1 slice of Fragata pimiento piquillo peppers
- 1 Fragata piri piri hot pepper
For the pasta
- 200g fusilli
- 10 vine tomatoes, separated into 2 pieces
- 1 tin Fragata jalapeno stuffed olives, drained
- 2 slices of Fragata pimiento piquillo peppers
- Parmesan to finish
- Preheat the oven to 180°C/360°F. Slice the jalapeno stuff olives and 2 slices of peppers.
- Place the tomatoes on a baking tray and place in the oven for 10 minutes.
- Put the pasta with in a large saucepan of boiling water with a dash of salt and cook according to the instructions until al dente.
- Meanwhile, place all the tapenade ingredients into a blender, including the oil from the anchovy fillets. Pulse a few times to chop but you don’t want to end up with a fine paste.
- Drain the pasta, place back in the saucepan and stir through the tapenade. Add in the pepper and olive slices. Serve and garnish with tomatoes. Grate a little parmesan on top.