When you hear olive tapenade the first thing that comes to mind is whether it’s vegetarian or vegan for that matter! This one is definitely made for both. The usual tapenade consists of anchovies, which even to those who do eat meat, you either like it or you don’t!

This is a simple dish that only involves blitzing your ingredients up before warming in with your pasta. You can’t go wrong and it tastes great!

Although I’ve added some parmesan cheese into this, it’s not an absolute must-add ingredient! It doesn’t impact on the flavours, so just leave it out if you want to veganize this!

Serves:

• 3

Ingredients:

• 1 jar pitted olives
• 2 garlic cloves
• 4 tsp capers
• 2.5 tbs extra virgin olive oil
• 4 tbs lemon juice
• salt
• pepper
• grated parmesan cheese (optional)
• 3 semi-dried tomatoes
• 1 chilli
• 200 grams pasta boiled, cooled and left aside

Instructions:

1. Combine all the ingredients (minus the parmesan) into the blender.  Blitz until everything is fine.
2. Place into a pot and warm through the olive mixture before mixing in your pasta of choice.
3. Mix through some optional parmesan cheese before serving.