Pasta with Tomato Tapenade

Crumble some fresh goat cheese over the top of this if you like. Boil salted water for pasta and cook it. Meanwhile, combine a half pound of pitted black olives in food processor with about a handful of drained capers, four or five anchovies, two cloves of garlic, freshly ground black pepper, and olive oil as needed to make a coarse paste. Put the tapenade in a large skillet over medium heat with several canned tomatoes, breaking them up as you cook, and stir until saucy, only a couple of minutes. Toss the pasta with just enough of the tapenade to gently coat the noodles. Serve with cheese if you like, passing any extra sauce at the table.

— Recipe from Mark Bittman’s Kitchen Express