I've been pretty busy since culinary school started up again. It can be pretty hard to juggle classes, studies, cooking and writing for the blog and home life while still getting in some decent meals, as many of you well know. Now, don't get me wrong, frozen pizzas are cheesy, frosty heroes on days where I just can't stand to be in a kitchen anymore, but sometimes I just need some quick and easy meals for busy weeknights.
I started making this recipe years ago when my husband traveled for conferences, and I needed meals for one. The tender pasta is combined with tangy tapenade, a paste made of ground black olives, capers, lemon juice, garlic and olive oil. Add chunks of creamy fresh mozzarella cheese, and the sweetness of roasted cherry tomatoes sprinkled with thyme, and you have yourself a well-balanced, delicious pasta that takes no time to make.
This pasta balances salty, sour, bitter and sweet in one tasty, filling bowl of awesome. Eat alone, or serve with a side of chewy italian bread with lots of butter.
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Hey there! My name is Lea, and I'm a Canadian Culinary student trying to survive chef life in Denmark. I want to share my journey, and some great food and experiences with others. I believe that anyone can be quite chefy!