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Ingredients
Method
- 150g pappardelle pasta
- 100g olives, pitted
- 1 garlic clove
- 1 tbsp capers
- 3 chopped sundried tomatoes
- Handful of parsley, chopped
- 60ml olive oil
- 100g ricotta
- Fresh basil leaves
- 25g pine nuts, toasted
- Cook the pasta in boiling salted water until al dente. Meanwhile, whizz the olives, garlic, capers, tomatoes, parsley and olive oil to a coarse paste, and season with salt, pepper and lemon juice.
- Drain the pasta and toss with the tapenade. Dot with ricotta, scatter with basil leaves and pine nuts, then mix together and serve immediately.
10 mins
2 serving
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