Tapenade pappardelle with ricotta
SERVES 2. HANDS-ON TIME 5 MIN, COOKING TIME 10 MIN
Cook 150g dried pappardelle pasta in a large pan of salted boiling water according to the pack instructions. Meanwhile, make the tapenade: whizz 100g olives with rosemary and black pepper, 1 large garlic clove, 1 tbsp rinsed capers, 3 chopped sun-dried tomatoes, a handful of chopped flatleaf parsley and 60ml extra-virgin olive oil to a coarse paste in a food processor (or pound in a pestle and mortar). Taste and season with black pepper, a little salt and lemon juice.