Dinner plan: olive tapenade pasta

Olive tapenade, boiled pasta and Parmigiano Reggiano cheese – a perfect combination that makes for an easy-to-make yet utterly satisfying Monday night dinner.Boil your favourite pasta (Barilla is easily available at most stores) according to instructions on the pack and toss it with the olive tapenade and freshly grated Parmigiano Reggiano cheese. The black olive tapenade is the only thing that requires a bit of effort since you will have to pull out your mixer to make a coarse paste of olives, capers, garlic, salt and olive oil. And of course, vegetarians can leave out the anchovies from the recipe. [caption id=“attachment_5902” align=“alignleft” width=“380” caption=“Black olive tapenade. Masayoshi-Sekimura”]  [/caption] Time-saver tip: You can make some extra olive tapenade and store it in the refrigerator, or even freeze it for later use. All you have to do the next time is boil the pasta and grate some cheese on. Et voila! Dinner’s ready. Shopping list: A box of your favourite pasta A jar of pitted black olives 1 can of anchovy fillets 1 bottle of capers Grab the quick-and-easy recipe for olive tapenade at Taste.com.au Best eaten with: Fabulous chicken salad from Simply Recipes Yummy Chilli Cheese Toast from Sanjeev Kapoor