I was flipping through Nigel Slater's Real Fast Food the other day in a bookstore, and it fell open to this recipe—which wasn't really a recipe but a casual suggestion for tossing pasta with olive tapenade.
I decided to run with it, creating this adaptable dish using Kalamata olives, capers, a bit of dried oregano, and olive oil—all blended together and tossed with hot spaghetti and butter. I was pretty pleased with the result, a done-before-the-pasta-finishes weeknight dinner, may favorite kind.
I would definitely stress that this dish is adaptable. The dab of butter was a welcome addition, giving the pasta some creaminess and mouthfeel, but you could leave it out in favor of olive oil. While I was eating, the only thing missing was a little heat, so I'd definitely use chili flakes next time.
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