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Some back story first, if youll indulge me.
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I saw Kerrys great recipe a few days ago, and immediately bookmarked it, knowing Id want to make it soon.
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Today was the day, I thought, but I came home from rehearsal exhausted and realized I wanted a streamlined version.
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That was how this came to be.
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All the ingredients are from Trader Joes, so if you shop there as much as I do, it should be a cinch to throw this together, but if not, never fear.
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Many supermarkets sell tapenade now, and whole wheat pasta, too.
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1.
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Bring a large pot of salted water to a rolling jolly boil.
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2.
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Add penne and cook as directed on package.
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Go for al dente.
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Youre worth it.
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3.
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Drain the pasta and then toss with the olive oil in a large bowl.
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Cover to keep the heat from the pasta in.
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4.
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In a large, microwave-safe bowl (yes, thats how tired I was), empty a bag of frozen spinach.
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Pesticide-free, at least, if not organic.
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Hey, I worry about you.
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5.
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Add the jar of tapenade.
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The whole thing.
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Yup.
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6.
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Cover the bowl with plastic wrap and nuke away for two to three minutes, or until the spinach is cooked.
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Youll want to stop the microwave every minute or so to give everything a good stir.
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7.
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Once thats done, take your hunk of cheese and grate it.
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8.
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Add the spinach/tapenade combo and several grinds of freshly-ground black pepper (because even when Im dead-tired I still grind my own pepper) to the penne.
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9.
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Dole out portions, decorate brightly with cheese, and serve.
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You might want some salt.
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I find that, between the olives and the cheese, theres enough for me, but, as they say, chacun a son gout!
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(Recipe inspired by Kerry Saretsky of French Revolution Food and Serious Eats.)
