Pennette served with an olive and basil tapenade

Components

• 2 cups (tea) of penne pasta
• Two tablespoons of salt
• 1 cup (tea) of smooth green olive
• 1 tablespoon of capers
• six nuts
• 1 garlic clove
• Four tablespoons of olive oil
• 1 tablespoon of lemon broth
• 1 teaspoon of soy sauce
• basil leaves as desired
• grated parmesan cheese, for sprinkling

Setup phase

1. Place a medium-sized pot with water on the heat. Add salt and once it begins to boil, add the noodles. Cook according to the time specified on the package, then drain, reserving some of the cooking water.

1. While the noodles are cooking, prepare the tapenade by placing the olives and capers in a sieve and rinsing them under running water. Allow them to drain thoroughly.
2. On a cutting board, finely chop the olives, capers, nuts, and garlic clove until they create a coarse paste. Transfer to a bowl and mix in 3 tablespoons of olive oil, lemon juice, and soy sauce.
3. Place the noodle baking pan back over the heat with the leftover olive oil. Once warmed, add the tapenade and stir.
4. Add the cooked noodles and mix thoroughly. Pour in a small amount of the pasta cooking water to enhance creaminess. Taste and adjust the seasoning if necessary. Turn off the heat, transfer to a plate, and garnish with basil leaves. Sprinkle with parmesan cheese and serve immediately.