Summer is coming to an end, this recipe is the perfect fix to savour all the goodness of ripe tomatoes while they’re still around. Dive into the Mediterranean flavours of olives and fine extra virgin olive oil. Vegetarian, easy to make and delicious.
Roughly chop the garlic, heat 3tbsp of evoo and sizzle until golden. Then add the tapenade and cook for 1 minute. Turn off the heat until the pasta is ready. Chop the tomatoes in half and finely chop the parsley.
Cook the pasta for 11 minutes in salted boiling water. When pasta is cooked, turn on the pan with the tapenade and toss with pasta. Add the tomatoes and parsley, drizzle with raw EVOO.