Quick-Fix Vegetarian, page 124
1 cup white beans, canned, drained and rinsed
1/2 cup green olive tapenade
1/4 tsp red pepper flakes
1/4 cup olive oil
Salt and pepper
1 pound capellini
1/4 cup parsley, fresh, chopped
Cook pasta while preparing sauce. Drain and place in bowl.
In a food processor, combine beans, tapenade, and red pepper flakes; add olive oil and process until smooth. Add salt and pepper to taste. Blend in up to 1/3 cup of pasta water to make a smooth sauce.
Toss capellini with sauce. Sprinkle with parsley and serve.