Green Olive Tapenade Pasta

INGREDIENTS

• 156g Goya Manzanilla Cocktail Olives - pitted
• 56g Anchovies
• 56g Parsley, chopped
• 160ml Extra Virgin Olive Oil
• 1/4 cup Goya Capers
• 1 pc Lemon, zested and juiced
• 1/2 tsp Iodized fine salt
• 1/4 tsp Pepper
• 637g Cooked Fusilli Pasta
• 150g Cherry Tomatoes, cut in half
• 1/8 cup Parmesan, grated

PROCEDURE

1. Using a food processor, combine all tapenade ingredients and pulse until coarsely chopped.
2. In a pan, saute one fourth cup of tapenade and tomatoes, saute until fragrant.
3. Add pasta and toss to mix well.
4. Remove from heat and sprinkle with parmesan cheese before serving.