May. 16th, 2010

jasondrake: (Default)
White Cheese Tapanade

1 can black olives (chopped up into tiny bits)
1 4oz package feta cheese crumbles
1 16oz container riccotta cheese
8oz shredded sharp white cheddar
1 medium onion minced (white or yellow, red would be fine but it will change how it looks more)
3 cloves of minced garlic (3 tsp if you have minced in a jar)
1/4 cup grated parmesean
1lb cooked and drained pasta (I use mini bow-tie, pene or ziti would work too)

in a fairly large mixing bowl, combine everything but the pasta in a bowl, and take half a cup of the pasta water to thin it just a bit right before you drain the pasta. add the still warm pasta to the cheese mixture and stir till evenly mixed and the pasta is coated. Serve hot or cold. makes alot, never measured how many servings

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