Spaghetti no.5 with SlapSlop TipTopTapenade

TipTopTapenade is the new addition to the SlapSlop family of products. Because 8 delicious products in 2 months wasn’t enough and because we just love to surprise our customers with new, delicious recipes as often as we can.

An so SlapSlop TipTopTapenade was born.

SlapSlop tapenade TipTopTapenade
SlapSlop tapenade TipTopTapenade

Like it always happens with our team at SlapSlop, we wanted to make something based on a classic recipe but elevated, purer and, in this case most importantly, adaptable. We wanted to make something that our customers will love and that our vegan customers could enjoy as well.

Normally, a tapenade will have anchovy, which gives it a very distinctive flavour. We at SlapSlop wanted to achieve the same result only with vegan ingredients, so we adjusted the vegan ingredients here and there and came up with an intense flavour that also has a smoothness to it and it’s packed with vitamins and goodness.

And right after we had it, we needed to address the usual question: What do I do with it?How can I use it?

Here it is. Normally you will use tapenade as a cold spread or dip, on bread, visinis, etc. We wanted to show you other uses for it and what first came to mind was this. And I gotta tell ya. This is heaven on earth. You can’t get enough of it. It’s just marvellous.

Ingredients (serves 4):

  • 1 pack of spaghetti number 5. You can use capellini, penne, or any other pasta of your choice.
  • 1/2 jar of SlapSlop TipTopTapenade (a bit over 100gr)
  • 2 tbsp of parsley, chopped
  • 2 garlic cloves, finely sliced
  • 2 dried cayenne peppers
  • Olive oil
  • Salt and pepper

Preparation:

Boil the pasta in salty water until it is al dente (for this spaghetti it was 5 minutes). Drain and set aside, saving some of the boiling water, about 1/2 cup or one small glass. Sprinkle the pasta with a drop of olive oil to avoid it being dry and sticky.

On a large frying pan, heat up some olive oil and add the garlic and the cayenne. Once the garlic is golden in color, add the pasta and sauté it.

Add a bit of the water from the boiling to it, not much, as we are just trying to keep the pasta loose and shiny.

Add the tapenade to it and keep sautéing it for about a minute or until the tapenade is nicely mixed in.

When serving, place some pasta on the plate and sprinkle some of the freshly chopped parsley on top. Add some olive oil to it too and you are in for a treat. Enjoy!

Can't look any better than this. Absolutely delicious
Can’t look any better than this. Absolutely delicious

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