Sundried Tomato and Olive Tapenade with (or without) Sausage
This dish is a LOT easier than it sounds!
I originally developed this recipe in 2007. That’s the only other place you would have found it before now, except my kitchen. I hope you like it as much as we do.
Sundried Tomato and Olive Tapenade with Sausage
Preparation time: 30-45 minutes (dependant on store bought/homemade ingredients)
Skill level: very easy
Tapenade (pronounced ta-pen-AAD) is a term used for an olive based condiment as a paste, in flavored butter or dip. Traditionally, it was made with black olives, capers and anchovies, however, these days you’ll find many types and ingredients in what is classified as tapenade. We don’t do anchovies in this house due to a food allergy.
- 2 cups penne pasta (or other medium size pasta. Smaller pasta tends to “get lost” in stronger tasting ingredients); cook pasta to box directions.
- 2 Tbl olive oil (or canola oil)
- 12-16 ounces kielbasa, sliced thin diagonally
- ½ cup sundried tomatoes in olive oil, sliced thin (sundried tomatoes are found in a jar, generally by the canned vegetables or pasta sauces. If using sundried tomatoes that are not packed in olive oil, use 1 more tablespoon olive oil if tomatoes are not in olive oil) Additional note – I have also used fresh cherry tomatoes, halved, for this dish before.
- 4-5 Tbl olive bruschetta topping (Delallo is our favorite) –OR- tapenade topping (recipe follows)
- ½ tsp onion powder –OR- ¼ – ½ cup onion slices
- ½ tsp ground black pepper
- 2 tsp oregano flakes
- 1-2 Tbl white cooking wine (regular white or red wine can be used as well)
Cook pasta to manufacturer’s directions. Drain and rinse.
In large skillet add olive oil, kielbasa slices, sundried tomatoes, brushcetta (or tapenade ingredients found below), onion powder (or onions), black pepper and oregano flakes. Mix together and cook over medium heat until kielbasa pieces start to brown, stirring frequently.
Add pasta to skillet and stir ingredients together. Add cooking wine and stir.
(The amount is specific for this dish. Add more or less ingredients for other dishes).
- 15-20 green olives
- 10-15 black olives
- 2-3 slices of red pepper, pressed with spoon to soften,
- 2 Tbl capers (found in the canned vegetable or condiments aisle)
- 1-2 tsp vinegar
- pinch of salt
Either chop or ‘mush’ ingredients and stir together before adding to the above recipe. (Start out with the smaller portions given and add according to taste. My family likes the stronger, more olive taste.)
This dish lends itself well to using chicken or other sausages instead of kielbasa. Chicken gives it a milder flavor. I also like it without any meat but my guys prefer meat in it.
copyright © 2015 cathy rueter