My dear friend Jenny Bloom has started making delicious spreads, marinades and dressings to sell at the local Farmers Markets under the clever name All Y’alls’ Favorites. We visit her every Saturday at the Marion Square Market to say hello and for a taste of her delicious creations. I smartly invited her over for dinner a few weeks ago and was so lucky to receive a few of her amazing spreads; a garlic paste, a pea pesto made with loads of cilantro and a delicious black olive tapenade. After gorging on them with friends, we enjoyed the leftovers the next night, but there was a lot of the tapenade left over, so instead of continuing to smear it on crusty bread, I decided to get creative with it.

First I made a pizza with it, which I sadly didn’t photograph, and then I decided to dress a pasta with it. I tossed it with yellow zucchini from Joseph Field’s Farm on John’s Island and egg tagliatelle nests. Absolutely delicious and an easy weeknight meal. Zucchini and summer squash are bursting out of my refrigerator these days, as they will be all summer, pairing the mild flavor of the yellow zucchini with the pungency of the olive tapenade was a wonderful new way to eat them.

Tagliatelle with Yellow Zucchini and Olive Tapenade

• 3 yellow zucchini, thinly sliced
• 2 cloves garlic, peeled and crushed
• 1/4 cup black olive tapenade
• 1/2 pound tagliatelle
• 2 tbsp fresh parsley, minced
• 3 tbsp extra-virgin olive oil
• salt for the pasta water

Wash and thinly slice zucchini. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add slices of zucchini. Sauté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame. You need to make sure to turn the zucchini frequently so that they don’t burn.

In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the zucchini and the tapenade. Toss with chopped parsley and serve immediately.

One Year Ago: Risotto with Artichokes, Saffron and Baby Shrimp

Two Years Ago: Risotto with Sausage, Baby Bellas and Saffron & Fish Stew with Quinoa

~ by italicious on May 24, 2011.

Posted in olives, parsley, pasta, primi, summer squash, vegetarian, zucchini
Tags: black olive tapenade, pasta, vegetarian, yellow zucchini