Spaghetti with Tapenade

Ingredients

• 400 g spaghetti
• Salt
• 1 hard-boiled egg
• 0.5 bunch Basil
• 2 anchovy fillets
• 100 g black olives (pitted)
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 Garlic clove
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente.

2. 2.

   Peel and chop the egg.

3. 3.

   Slice basil leaves into strips. Chop anchovy fillets.

4. 4.

   Blend olives with olive oil, lemon juice, and peeled garlic to make the tapenade. Season with pepper.

5. 5.

   Drain the pasta, reserving ½ cup cooking water. Return pasta to a bowl, add the reserved water, chopped egg, basil, anchovies, and tapenade; mix well.