Simple Pasta with Tapenade and Thyme Roasted Tomatoes

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.

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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.

For this dish you will need:

• 1.5 tsp capers
• 2 cloves garlic
• 185 g black olives
• 3 tbsp lemon juice
• 4-5 tbsp olive oil
• Salt and Pepper to taste
• 800 g cherry tomatoes or plum tomatoes
• 500 g fusili or other pasta
• 300 g fresh mozzarella cheese
• Finely cut fresh thyme

Black olives. I use jarred, pitted black olives

To make the black olive tapenade, rinse your olives and capers under cold water to remove the pickling liquid and allow them to drip dry. If you skip this step, the finished product will be more sour/salty than expected. In a food processor or blender, grind your olives, capers, garlic, and lemon juice into a paste. Thin the paste with the olive oil. Season to taste with salt, pepper and more lemon. You can make this in advance and store in the fridge up to 3 days.

Spread tomatoes on a parchment-lined baking sheet or pan and drizzle with olive oil. Sprinkle with salt, pepper and finely chopped thyme. If you use larger tomatoes, cut them in half before cooking.

Bake your tomatoes at 200°C (390°F) for approximately 10 minutes until softened, they start releasing juices, and begin to caramelize.

The dish also contains fresh mozzarella that you can buy either in a large ball and cut into pieces, or you can buy them pre-portioned in small balls. 

Boil your pasta al dente in salted water. Once drained, stir in tapenade and cheese. Serve with roasted tomatoes and enjoy!

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. 

Buon Appetito!


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