Spiced olive pasta

Midweek Easy

Serves 2

Prep 5 min

Cook 10 min

Olives were made for more than snacking. Blitz our pomegranate harissa olives and you have a one-ingredient tapenade. Spoon it over roast fish, stir it through pasta or spread it on toast. That’s midweek dinner done.

Ingredients

200g	pasta
4 tbsp	Ottolenghi Pomegrante Harissa Olives tapenade
50g	unsalted butter
75g	feta cheese

Method

To make the tapenade, empty one pot of our Ottolenghi Pomegranate Harissa Olives into a small food processor, and give it a few pulses to form a semi-cohesive, semi-smooth paste. One pot makes around 200g of tapenade and will keep in the fridge for a couple of weeks.
Cook the pasta in heavily salted, boiling water for 8-10 minutes, until soft but still with a slight bite.
Reserve 1 mugful of the water, before draining off the rest and returning the pasta to the pan.
Add the harissa tapenade, butter and give everything a good stir over a low heat.
Loosen with a splash or two of the pasta water to form a bright emulsion around the pasta.
Divide between bowls, crumble over the feta and get stuck in.