Fast & easy prep and bursting with flavour. What can be better than that? Use fresh ingredients for best results. Note - The red pepper flakes are listed as optional but do give it a try maybe starting with 1/4 tsp to start and add more to taste from there. They really do balance out the strong flavours in this recipe. NOTE - RECIPE UPDATED AUGUST 21, 2016.
Provided by Debi9400
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop tomatoes, olives, artichoke hearts, onion and basil into small chunky bits. Do not use a food processor.
- Combine capers, 1/4 cup oil, fresh lemon juice, feta cheese, garlic, lemon pepper, Dijon mustard, ground pepper, red pepper flakes.
- Mix all ingredients together and let sit at room temperature to let flavours blend.
- Cook pasta, drain and immediately toss with tapenaude. Add more oil if needed.
- Serve with crusty bread and wedges of lemon.
- Tip: Very nice topped with chicken breasts cut into bite sized pieces, seasoned with lemon pepper. Brown chicken then add 1/4 to 1/2 cup dry white wine. Add raw prawns at this point and simmer at a boil until liquid is reduced & forms a thick sauce.
- Enjoy :).
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