Pasta with Tapenade

Packed with flavor from sun-dried tomatoes, olives, basil and lemon, this pasta dish is perfect for a variety of events, such as a dinner party or a picnic.

1 head of cauliflower, cut into bite-size florets
Olive oil
Salt and pepper
1 pound of pasta of your choice

For the Tapenade:
½ cup sun-dried tomatoes, roughly chopped
2 tablespoons of sherry vinegar or red wine vinegar
2 tablespoons fresh lemon juice
Zest of one lemon
Two cups pitted olives (I use a mix of black, green and kalamata)
Large handful fresh basil leaves, roughly chopped
1-2 tablespoons olive oil
Salt and pepper, to taste
Red pepper flakes (optional)
Grated Parmesan (optional)

View the full recipe at Orchard Street Kitchen →