Ingredients
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Directions
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
1/2 lb pasta of your choice
1/2 can reese artichoke hearts in oil [~1/2 cup of artichoke hearts or 10-15 pieces]
Fresh grated parmesan [to your liking]
Sundried Tomatoes [7 to 8 pieces are fine]
1/8th cup fresh parsley [finely chopped]
1/8th cup fresh oregano [finely chopped]
1/4th cup olive oil
1/4th cup red wine vinegar
3 fresh garlic cloves [minced]
Make the tapenade first, preferably 2-3 hours before so flavors can meld, during this time you can chop up your herbs and garlic as well
Fire up your big pot to boil pasta, boil it to [http://en.wikipedia.org/wiki/Al_dente Al Dente] or to your liking (usually 10 minutes for store bought dried pasta). Remember to not over boil it (or it will fall apart!)
Empty the pasta into a strainer and restore your big pot to the stove on medium heat
Toss in 1/4th cup olive oil and when heated up start to cook fresh garlic
After 1 to 2 minutes of cooking garlic toss in pasta, artichoke hearts & sun dried tomatoes
Cook for an additional 1 to 2 minutes and then put in a mixing bowl
In mixing bowl combine fresh herbs and parmesan
Serve in bowl with a spoonful of olive tapenade, mix in if you like