It's not even a recipe, really. It just sort of went like this:
- Boil up water for pasta.
- Throw in a good pinch of salt and about 200 g of fettuccine (aka "a good handful").
- While the pasta comes back up to the boil, roughly chop up some capicolla found languishing in fridge. Haphazard chopping is okay.
- Toss capicolla into nonstick skillet over medium heat, and let it frizzle a bit. Dump about half a cup or so of good quality black olive tapanade over capicolla.
- Scoop al dente pasta out of boiling water and dump it on top of the tapanade. Give it a good stir. Add a clove of crushed garlic, if you're feeling fancy, and if the mixture is tight you can loosen it with a glug of olive oil.
- Top with a fair bit of freshly chopped parsley, to give it a bit of a lift.
- Dish up and devour.
I confess that I did a second version of this without the capicolla, but instead with some sauteed yellow and green zucchini and red peppers, and tossed it with tortellini. Slightly more effort, true, but a more well-rounded meal. You could easily make it a vegetarian or vegan dish, as it doesn't need (or want) any cheese atop.