Olive Tapenade Pasta (Printable Version)

Mediterranean pasta with savory olive tapenade, capers, and garlic in a silky sauce. Ready in 25 minutes.

# What You Need:

→ Tapenade

01 - 1 cup mixed pitted olives (Kalamata and green recommended)
02 - 2 tablespoons capers, drained
03 - 2 cloves garlic, peeled
04 - 2 tablespoons fresh parsley, chopped
05 - 1 teaspoon fresh lemon juice
06 - 1/4 cup extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Pasta

08 - 12 oz dried spaghetti or linguine
09 - 1 tablespoon salt (for pasta water)
10 - 1/4 cup reserved pasta cooking water

→ Garnish (optional)

11 - Fresh parsley, chopped
12 - Zest of 1 lemon
13 - Grated Parmesan or vegan alternative

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - In a food processor, combine olives, capers, garlic, parsley, and lemon juice. Pulse until coarsely chopped. With the processor running, drizzle in the olive oil until a chunky paste forms. Season with black pepper.
03 - Return the drained pasta to the pot. Add the tapenade and toss well to coat, adding reserved pasta water as needed to create a silky sauce. Serve immediately, garnished with fresh parsley, lemon zest, and Parmesan if desired.

# Expert Advice:

01 -
  • The entire dish comes together in just 25 minutes, perfect for those evenings when your stomach is growling but your energy is waning.
  • The contrast between the salty, garlicky tapenade and the neutral pasta creates a perfect balance that somehow tastes more complex than the sum of its parts.
02 -
  • Dont rinse your pasta after draining or youll wash away the starches that help the tapenade cling to every strand.
  • The tapenade should remain somewhat chunky not a smooth paste which creates delightful bursts of flavor in each mouthful.
03 -
  • The tapenade can be made up to three days in advance and stored covered in the refrigerator just bring to room temperature before tossing with hot pasta.
  • Reserve more pasta water than you think youll need its easier to hold some back than to add more if youve already discarded it.
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