Becs’ Pasta with Spicy Tapenade


  • 10 Stoneless Halkidiki and Kalamata Olives with Rosemary
  • Juice of 1 lemon
  • ½ clove of garlic
  • 1x 50g tin anchovies fillets in olive oil
  • 3tbsp Capers Capotes, rinsed
  • dash of black pepper
  • 1 slice of Peppers Pimiento Piquillo
  • 200g fusilli
  • 10 vine tomatoes, separated into 2 pieces
  • 1 tin Stoneless Manzanilla Olives filled with Jalapeno, drained
  • 2 slices of Peppers Pimiento Piquillo
  • Parmesan to finish
  • 1 Fragata Hot Pepper Guindillas


  1. Preheat the oven to 180°C/360°F. Slice the Jalapeno filled olives and 2 slices of peppers.
  2. Place the tomatoes on a baking tray and place in the oven for 10 minutes.
  3. Put the pasta with in a large saucepan of boiling water with a dash of salt and cook according to the instructions until al dente.
  4. Meanwhile, place all the tapenade ingredients into a blender, including the oil from the anchovy fillets. Pulse a few times to chop but you don’t want to end up with a fine paste.
  5. Drain the pasta, place back in the saucepan and stir through the tapenade. Add in the pepper and olive slices. Serve and garnish with tomatoes. Grate a little parmesan on top.