Olive Tapenade Pasta Mediterranean Style (Print version)

Savory olive and caper blend coating al dente pasta for a quick Mediterranean meal.

# 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

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

# How to Make:

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 - Meanwhile, prepare the tapenade: 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 tips:

01 -
  • You probably have everything in your pantry right now, making it perfect for those nights when cooking feels like too much effort
  • The tapenade keeps for days in the fridge, so you can make double and have tomorrow's lunch sorted without trying
02 -
  • The pasta water is not optional, it is the secret ingredient that transforms tapenade from a chunky spread into a silky, cohesive sauce
  • Do not overprocess the tapenade, you want some texture remaining so each bite has something to chew on
03 -
  • Taste your olives before making the tapenade, since some brands are saltier than others and you might need to adjust the garlic or lemon juice
  • If you do not have a food processor, chopping everything by hand gives you a more rustic texture that is just as delicious
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