10 June 2010 – Spaghetti with Haricots and Olive Tapenade

(Written 14 June)

Another of D’s specialties, this one heavy on the garlic (I suggested garlic would be a good way to remind me I was home in CA). This is a recipe from Chez Panisse Pasta, Pizza and Calzone. It’s amazingly good. Uses Gaeta olives, which are too opinionated (IMO 😉 when plain (or rather, I am not so fond of their opinion) but just right for something requiring a forceful taste like this pasta. Using the fine French beans is important, too, we discovered once. Unfortunately, I have no record of the wine 😦

This entry was posted in Meatless, Pasta-centered and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.