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Recipe Detail Page
Pasta with Fig, Black Olive & Rosemary Tapenade
Autumn 2009
The combination of sweet figs and salty olives makes a great sauce for pasta. Also, like any tapenade, this makes a great spread or dip. You can use either black or green figs.
Serves 4 to 6
Sea salt
14 oz (400 g) spaghetti
1 cup (250 mL) chopped black or green figs, about 4
½ cup (125 mL) pitted black olives, rinsed
1 garlic clove, peeled, halved and chopped
2 tsp (10 mL) capers, rinsed and drained
1 tsp (5 mL) fresh rosemary leaves
Squeeze of lemon juice
¼ cup (50 mL) extra virgin olive oil
Freshly ground black pepper
½ cup (125 mL) pasta cooking liquid
Parmesan cheese for grating
1. Bring a large pot of salted water to a boil. Add the spaghetti, stir and cook until al dente.
2. Meanwhile, place the figs, olives, garlic, capers and rosemary in a food processor. Process until puréed, add the lemon juice. With the motor running add the olive oil. Season with black pepper and salt if necessary, and then place in a bowl.
3. Before draining the spaghetti, skim ½ cup (125 mL) of cooking liquid from the pot, set aside. Place the drained spaghetti in a warmed serving bowl, add the fig-olive purée and the pasta water, toss to coat the spaghetti with the sauce, check seasoning. Serve with freshly grated Parmesan cheese.
Serves 4 to 6
