Pasta with haricots and olive tapenade – 6 May 2011

I left work at 8:15 and came home exhausted, to find this fabulous dinner in preparation. Wow, this is a great life 🙂

This is a Chez Panisse recipe (Pasta Pizza and Calzone) that D discovered and makes with some frequency (which is a good thing). He managed to find Gaeta olives at Berkeley Bowl, and those are really the right thing for this pasta. It starts with a tapenade of those olives, with garlic and anchovies. Haricots are steamed, pasta is cooked, and the lot are tossed together. It’s really fantastic.

D also made a new no-knead bread, which he cooked last night. He brought up a Jean Marie Arnoux Vacqueyras from the cellar – this must be from Berkeley Bowl – and it was excellent, and a great match to the meal.

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