Tag Archives | olives

rosmarino pasta with roasted tomatoes, feta and olives

 rosmarino pasta with tomatoes, feta and olives

A few years ago I made a very simple but very delicious dish which involved baking feta and olives in a thick tomato sauce. It’s a wonderful appetizer or warm dip for crusty bread. I remember at the time thinking it would be a delicious sauce for pasta, so this inspired today’s recipe. Instead of making a sauce using tinned tomatoes, I used fresh Mediterranean baby vine tomatoes. It also occurred to me, again, that roasting or baking cheese with things is a superb idea and I should do it more often. Especially feta which is not my favourite cheese. I find the salt over powering and the flavour in general quite one-dimensional. I rarely add it to salad unless it’s a Greek salad, and if I do, I prefer to crumble it over to more evenly distribute the taste. The flavour and saltiness of feta work well with this dish and my baked tomato version because the tomatoes temper it and when hot out the oven it crumbles into the pasta beautifully.  Continue Reading →


roasted peppers stuffed with cherry tomatoes, feta and olives

peppers stuffed with cherry tomatoes, garlic, feta and olives

Whenever peppers are in season or if there are excess lying around, I always default to this amazing Simon Hopkinson recipe for Piedmontese peppers. It really is my all time favourite way to eat them. The flesh roasts to soft perfection with the garlic and tomatoes, and the fresh basil and anchovy fillets take it to a heavenly level. Serve a platter of these along with crusty bread and other salady bits and you have a summer meal that will have your guests salivating.  Continue Reading →


roasted tomato and red pepper pasta with and aubergine and olives

roasted tomato and red pepper pasta with and aubergine and olives

I have become somewhat obsessed with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good handful of back olives, cherry tomatoes and torn basil leaves. It’s a dry pasta vs one drowned in the ubiquitous red sauce. The peppers and tomatoes give off amazing juice during the roasting which together with the olive oil makes an adequate coating for my pasta. I add lots of grated Parmesan to finish it off too.

I add the anchovies at the end like you would with Piedmontese Peppers. This way you max out on their flavour and they don’t disintegrate during the cooking. Add as much as you like, but I think 2 – 3 tablespoons is amazing. Continue Reading →


a cheats ‘pissaladiere’

a cheats pissaladiere with baguettes

I have fallen totally and utterly in love with Franck Dangereux Pissaldiere since making it in December. Slowly caramelised onions, thyme, olives and anchovies work so beautifully together in this rustic French dish.

I was craving all these flavours as I seem to do so often these days but didn’t have the time to make the dough and let it prove, so I decided to play around with a cheats version and use a baguette.

a cheats pissaladiere with baguette

It worked beautifully. Continue Reading →


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