Tapenade and Ricotta Pappardelle
Tapenade and Ricotta Pappardelle



  • 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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