Creamy Tapenade Pasta with Roasted Tomatoes

This easy, gourmet pasta recipe uses our Artichoke & Olive Tapenade as a major flavoring factor. That savory, salty, and earthy tapenade pairs so well with the sweet cream and pungent parmesan, creating this creamy culinary harmony. The EVOO and balsamic roasted cherry tomatoes impart pops of bruschetta-fresh flavor. A great meal for a busy weekday dinner.

Serves 4 

Ingredients: 

1 pint cherry tomatoes 

4 tablespoons Gil’s California Extra Virgin Olive Oil, divided  

1 tablespoon Gil’s Balsamic Vinegar of Modena

½ teaspoon Big Sur Bread Dipper Seasoning

Pinch of San Fran Sea Salt 

1 pound fettuccini 

4 garlic cloves, peeled and minced 

½ cup Gil’s Artichoke & Olive Tapenade

1 cup heavy cream 

½ cup grated parmesan cheese 

Pinch crushed red pepper flakes 

Fresh basil and oregano, for garnish 

Instructions 

Preheat the oven to 400°F and line a large baking sheet with aluminum foil. 

Place the cherry tomatoes on the prepared baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle the tomatoes with seasoning blend and sea salt and place in the oven. Roast for 10 to 15 minutes or until the tomatoes are tender. Remove from the oven and set aside. 

Fill a large pot ¾ -full with salted water and bring to a boil over high heat. Once boiling, add the fettucini, and cook according to the package instructions for al dente. 

Reserve ½ cup of pasta water before draining. 

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the garlic, and sauté for 1 minute. 

Add the tapenade, cream, and reserved pasta water to the skillet and whisk to combine. Bring to a simmer, whisking frequently. Once simmering add the parmesan cheese and cooked pasta noodles, toss to coat. Continue cooking until the pasta has reheated and the sauce clings to the noodles. 

Transfer the pasta to serving plates or bowls and top with the roasted tomatoes. Sprinkle with crushed red pepper flakes and garnish with fresh herbs before serving.