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“From a local publication as printed in The Chicago Tribune. From the article: "Each of us, even dedicated cooks, has those nights when we arrive home so late, what with work or other obligations, that the simplest dinner is the only option. Even on those nights, assuming no tantalizing leftovers await, I still don’t want something out of a can or the freezer. That’s when a quick pasta dish is king. If someone has made it for you, bonus..." This recipe was timely for me as I had exactly 1/4 cup of homemade tapenade (Simple Olive Tapenade) in the refrigerator to use. The pasta was accompanied by a basic tossed salad: crisp Romaine, radishes, cucumber, shaved carrots and walnuts; light vinaigrette and of course a rustic loaf of ciabatta.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb spaghetti (I used fresh spaghettini from a local pasta company)
  • 2 tablespoons extra-virgin olive oil
  • 12 cup grated parmesan cheese (I substituted Grana Padano)
  • 14 cup tapenade (olive paste-homemade is best!)
  • 14-12 cup gorgonzola, crumbles (you can substitute other similar cheese. I didn't have gorgonzola on hand & subbed 1/4 c. feta.)

Directions

  1. Cook pasta in a large pot of boiling water according to package directions. Drain.
  2. Return pasta to pot.
  3. Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.
  4. Note: if you have any fresh herb on hand: basil, rosemary, Italian flat leaf parsley, etc.-garnish the pasta for added flavor and color.
  5. Plate and enjoy!
  6. Servings estimated.

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