Usuba
Penne with Beet Tapenade
Pasta with a vibrant roasted beet sauce, olives, capers, and basil. A fresh, aromatic dish with tangy notes of lemon and garlic, topped with Parmesan.
- Total
- 20 min
- Standard serving
- 289 g
Ingredients
Total 10
Instructions
- 1
Step 1
Bake the beets in foil at 200 °C for about 40 minutes until soft.
- 2
Step 2
Chill the beets in the refrigerator for at least 1 hour, preferably overnight.
- 3
Step 3
Place chilled beets, olives, pitted olives, capers, crushed garlic, basil, juice of half a lemon, and olive oil in a blender.
Blend until smooth. You'll get tapenade.
- 4
Step 4
Boil the penne in salted water according to the package instructions.
- 5
Step 5
Before draining the water, ladle out half a ladle of broth — it will be needed for the sauce consistency.
- 6
Step 6
Drain the penne and transfer it to a large bowl.
Add tapenade and reserved broth, mix until smooth.
Serve hot, sprinkled with grated Parmesan.
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