Kalamata Olive Tapenade with Feta and Chopped Tomato
Nutrition
Calories: 876 kcalCarbohydrates: 43 gProtein: 26 gFat: 80 gSaturated Fat: 28 gCholesterol: 76 mgSodium: 1057 mgFiber: 9 gSugar: 11 gVitamin A: 68.375 IUCalcium: 457 mgIron: 11 mg
Ingredients
- 3/4 lb pasta
- 2 cups kalamata olives pitted
- 1 cup extra-virgin olive oil
- 2 whole Garlic cloves
- ½ cup Fresh parsley packed
- ¼ cup capers drained
- 2 tablespoons lemon juice
- 1 tbsp dried oregano
- 3/4 lb feta cheese crumbled or cut into 1/4- to 1/2-inch cubes
- 4 whole roma tomatoes large, halved, cored, seeded, and cut into 1/2-inch pieces
Instructions
- Bring a large pot of water to a boil. Add the pasta to the water and cook until al dente, following the manufacturer's suggested cooking time.
- While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade. Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl and process continuously until the mixture forms a coarse but uniform paste.
- As soon as the pasta is done, drain it and immediately toss with the tapenade and one-half of the feta and one-half of the tomatoes. Top with the remaining feta and serve immediately.