Tomato Tapenade & Pine Nut Pasta
This recipe was inspired by The Kitchy Kitchen's recipe for Penne Pasta Salad, With Olive Tapenade, Fresh Herbs + Pine Nuts. Be sure to try this recipe as well, it's vegan!
Servings: 4 Servings
Ingredients
- ¼ cup pine nuts
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 2 cloves garlic, minced
- ¾ cups olive & sun-dried tomato rustic tapenade (about half the recipe)
- 4 cups short pasta (such as penne, macaroni, bowties, or fusilli)
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package directions.
- Toast the pine nuts by heating them in a small pan over medium heat for a few minutes. Keep a careful eye on them as they can burn quickly. Shake the pan and as soon as they start getting golden colour on them, remove them from the heat and set aside.
- Heat a pan large enough to hold all the pasta over medium-high heat. Add the olive oil and when hot add the cherry tomatoes. Be careful, the cherry tomatoes contain lots of water so the pan may spatter at you. Sauté the cherry tomatoes for about 5 minutes until they are softened. Add in the garlic and sauté one minute more. Stir in the tapenade and remove from the heat. Toss with hot pasta, sprinkle with the toasted pine nuts, and serve while hot.
Notes
*Use a gluten free pasta such as brown rice pasta to make this dish gluten free.
Nutrition
Calories: 524kcal
Find it online:
https://itdoesnttastelikechicken.com/tomato-tapenade-pine-nut-pasta/