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Recipe of: © Monsieur Cuisine

Pasta salad with tapenade and rocket

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4 portions
Ready in: 1:25 h
Preparation time: 10 min.
Created on: 29.11.2018


  • 6 dried tomatoes in oil
  • 300 g fusilli
  • 1 tsp salt
  • 4 eggs (medium)
  • 100 g rocket


  • 100 g black olives, stoned
  • 2 tbsp capers in brine
  • 6 anchovy fillets
  • 2 tsp lemon juice
  • 2 pinches of pepper
  • 2 pinches of salt
  • 10 tbsp virgin olive oil extra


  • 4 1-litre jars (e.g. preserving jars)


Per portion:

  • calorific value
    3077 kj / 735 kcal
  • protein: 19 g
  • carbohydrates: 56 g
  • fat: 48 g
Preparation time
10 min.
Ready in
1:25 h
  1. Drain the dried tomatoes, put into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Then decant.
  2. To make the tapenade, put the olives, capers, rinsed anchovies, lemon juice, pepper and salt into the blender jug and, with the measuring beaker in place, chop for 5 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug.
  3. Add the olive oil, and with the measuring beaker in place, mix for 5 seconds/speed setting 10. Then decant and clean the blender jug.
  4. Cook the fusilli in a saucepan in boiling salted water according to packet instructions until al dente. In the meantime, pour 1 litre of hot water into the blender jug, place the eggs in the cooking pot and hang it inside the blender jug. With the measuring beaker in place, hard-boil the eggs for 12 minutes/speed setting 1/120 °C. In the meantime, wash, trim and pat dry the rocket.
  5. Once the eggs are cooked, remove the cooking pot, rinse the eggs with cold water and peel. Drain the cooked pasta through a sieve.
  6. Allow all the ingredients to cool down and layer in the jars as follows:
  7. Spread the tapenade out evenly, put the pasta on top, then the rocket. Top with slices of egg and the dried tomatoes.


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