Cooking Off the Cuff: Turning a Snack Into Dinner - Tapenade and Tomato Pasta Sauce
Last week, Jackie and I took an overnight flight to London. As much as we like British Airways, we'd really rather not eat their food (drinking their wine is another story), so we generally have something like a bowl of pasta at home before leaving for the airport. This time, it was a dish of trenette (like narrow fettuccine but dried, not fresh) with a powerful dressing made with the olive-caper-anchovy tapenade we'd been eating smeared on crunchy slices of baguette.
Tapenade is something I used to make all the time... Читать дальше...