If this dish sounds complicated, you're on to something because it kinda is. But the time and effort are more than pays off in the end. I had a ton of kalamata olives from a dish I made over a month ago and will someday post. I don't snack on olives too often so I realized I better cook them in something before they go bad. First thing I did was hand peel and de-pitt about a cup and a half of kalamata olives. Boy oh boy better put on some fun music for this task. It's quite time consuming, you might want to buy the pitted ones, but they are more expensive. I put the olives in my blender with 5 fresh garlic cloves, I'd say about 3 or 4 tbsps of olive oil, and 1/4 of a cup of pecorino romano cheese until it was nice and smooth. Then I added the tapenade to a large can of Italian chopped tomatoes that was simmering on the stove. I let them get friendly, then I boiled some angel hair pasta and sauteed about 12-15 shrimp. The rest is pretty self explanatory and may I add AMAZING! Enjoy mes amis!
that looks delicious!!!
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