Tapenade pasta

I like to have a few "formulas" for easy meals in my proverbial back pocket. Not unlike my hummus pasta, this one capitalizes on the deep flavors packed into a good store bought tapenade: salty, umami, fruity olives blended with herbs and garlic make a perfect shortcut sauce. The only cooking involved is boiling some pasta. Add some fresh veg in the form of cherry tomatoes and spinach or arugula, toss with seasonings, top with parm, and you have a very easy back-pocket meal. It lasts several days in the fridge and gets better over time. Eat it cold as a satisfying pasta salad or gently reheat in the microwave. 

Tapenade pasta
1 lb pasta (I like a short cut like fusilli)
1 jar or tub tapenade (about 7-8 oz)
2-3 cloves garlic, minced
a few handfuls fresh spinach or arugula
1 pint cherry tomatoes, halved
2 T lemon juice
black pepper and red pepper flakes to taste

copious grated parmesan cheese for garnish, optional

Boil pasta until al dente. Drain, reserving about a cup of pasta water. Dump in remaining ingredients. The heat from the pasta will warm everything through. Add reserved pasta water as needed to form a light sauce. Top with lots of parm.