Olive Tapenade Pasta

Who loves pasta? And tomatoes, and goat cheese, and tapenade? {Oh, me….me!}

You do, too?

Well, I have the perfect go-to meal for you. And the best part is there aren’t any rules on what you can add, either.

All you need are four simple ingredients and about 15 to 20 minutes. Viola!

Olive Tapenade Pasta

12 oz. pasta, such as bowtie or radiator, cooked according to package directions

10 oz. jar of green olive tapenade (or roasted red pepper)

4 oz. goat cheese

handful cherry tomatoes, halved

salt & pepper to taste

Once the pasta is cooked and drained, return the noodles to the pot and add the goat cheese, stirring until melted in.

Next add the tapenade and mix until everything is combined and warm. Stir in the tomatoes.

*The tomatoes are optional but they really add something to this dish.

If you don’t like tomatoes there are lots of other things that would be excellent.

Substitute the pasta for rice pasta and you’ve got a gluten-free meal! 🙂

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