Kalamata Olive Tapenade with Feta and ..

Cooking Instructions

Bring a large pot of water to a boil. Add the pasta to the water and cook until al dente, following the manufacturer's suggested cooking time.

While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl and process continuously until the mixture forms a coarse but uniform paste.

As soon as the pasta is done, drain it and immediately toss with the tapenade and one-half of the feta and one-half of the tomatoes. Top with the remaining feta and serve immediately.

Wine Pairing(s)

Little Black Dress Pinot Grigio

Cline Syrah California

Herzog Special Reserve Syrah

Tommasi 'Le Rosse' Pinot Grigio

Graham Beck 'Pinno' Chardonnay

Marquis de Chasse Reserve Merlot

Razor's Edge Shiraz

Cailleteau Bergeron Cotes de Blaye

Chateau Meyney Saint Estèphe

Inama Vigneti di Foscarino