Tapenade:
- 1 garlic clove, peeled
- 125ml (1/2 cup) black or green pitted olives
- 30ml (2 tablespoons) olive oil
- Salt and ground black pepper to taste
- 15ml (1 tablespoon) olive oil
- 4 blanched* Olymel tomato and basil sausages
- 1 –1.5 litres (4 – 6 cups) long pasta of your choice (spaghetti, fettuccini, linguini, etc.), cooked
- 2 tomatoes, peeled and diced
- 15 – 30ml (1 – 2 tablespoons) fresh, chopped basil
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- Chop the garlic and the olives in a blender. Add the oil gradually to obtain a smooth consistency. Season to taste.
- In a frying pan, heat the oil and brown the sausages. Keep warm.
- In the same pan, brown the pasta in the remaining oil. Add the tapenade and stir until the pasta is well covered.
- Add the tomatoes and cook for 2 minutes.
Divide the pasta between 4 plates, garnish each plate with a sausage and a sprinkle of basil.
* Cook the sausages for 7 – 10 minutes in boiling water to blanch them.
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