- 200 g (7 oz) mezzemaniche (or maccheroni)
- 15 g (0.52 oz) dulse seaweed, soaked in warm water, squeezed and finely minced
- 12 salted capers, rinsed and finely minced
- 1 sun-dried tomato, soaked in warm water, squeezed and finely minced
- 1 teaspoon Mirin
- ½ lemon
- Fresh parsley
- Extra virgin olive oil
- Sea salt
When someone thinks about “Tapenade” - supposing that someone thinks about it….- the first thingh that comes in mind is olive. Actually the world means capers. So, even with seaweed, we can still speak of “tapenade”. Anyway, is cooking creativity, innovation, etc., isn’t it?
In a frying pan heat some oil, add the minced capers, dulse seaweeds and sun-dried tomato. Let them cook over low heat. Add the mirin and let it evaporate. Squeeze the lemon and add its juice to the tapenade. Continue to cook it over low heat. Taste it and add some salt, keeping in mind that the ingredients are already salted.
Drain the pasta al dente and place it in the tapenade frying pan. Sprinkle with fresh parsley.