As usual, I had a few food items that needed immediate attention. A partially cut tomato, fresh parsley, and an open jar of marinara sauce were shouting an SOS from the refrigerator. When I spotted a jar of Artichoke Tapenade in the pantry, I knew a pasta dish was on the dinner menu.
Tapenade is an olive oil based paste. There are many variations with chopped olives and garlic being a mainstay. However, the purchased tapenade I used for this dish contained artichokes instead of olives. Tapenade is considered a condiment and most often spread on toasted bread or sandwiches. Adding a few tablespoons to pasta sauce can really jumpstart the flavor.
I elected to use spaghetti noodles, but any type of pasta can be used.
- 1 Tablespoon marinara sauce
- 3 cups cooked pasta
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons Parmesan reggiano, grated
- 1 tablespoon olive oil
- 2 tablespoons artichoke tapenade (I purchased a jar at Costco)
- 1/2 cup fresh tomoatoes, diced
- 1 small clove of garlic, finely chopped, or 1/2 teaspoon of garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper to taste
- Optional: a pinch of red pepper flakes if you like it spicy
Cook pasta as directed on package. Drain water and return pasta to the cooking pan.
Toss the remaining ingredients into the pasta and serve. This recipe makes three 1-cup servings. Each serving is in the neighborhood of 292 calories. You can shave off 45 calories by using whole wheat spaghetti, and it’s good for you! That puts a one cup serving at just 247 calories. Add a tossed salad or side of steamed broccoli and you’re still under 300 calories.
This dish is quick to prepare (I keep cooked pasta in my fridge so it’s ready in a pinch), filling and very flavorful. I skipped the side dishes and made garlic toast instead.