Green Tapenade Pasta Salad
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For me, it still feels like summer—that means stolen moments outside and late night grilled dinners. My stomach doesn’t feel quite as ready for fall, with its great stuffed roasts, as does my closet, with its new leather jacket and tall boots, and warm, tickling sweaters that make me crave a cooler day. And when eating French food in the summertime, it is always better to face South to Provence, where the wine and Champagne are served on the rocks, and the flavors are always light and bright and punchy as summertime itself.
When we think of tapenade, we usually envision a thick, smooth paste of black olives spiked with anchovies and garlic. But this version is tapenade’s boisterous blond twin: brinygreen olives are kept chunky and are smashed to a crumbling rubble with the usual Nice suspects of lemon, thyme, garlic, capers, and anchovies. Matching green penne traps all the salty bits and pieces in its tentacling tubes. A chopped emerald city of baby spinach and arugula turn this room-temperature pasta into a salad.
