Olive Tapenade Pasta Dish (Print Version)

Al dente pasta tossed with savory olive tapenade, capers, and garlic for a quick Mediterranean meal.

# What to Use:

→ 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 Prepare:

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 tapenade comes together in minutes but tastes like something that simmered all afternoon, perfect for those nights when you want something impressive without the fuss.
  • The briny olives paired with the subtle heat of raw garlic creates this perfect balance that somehow makes everyone at the table fall silent for the first few bites, just taking it all in.
02 -
  • Never rinse your pasta after draining, that starchy coating is essential for the tapenade to cling properly.
  • Pulse the tapenade rather than processing it completely smooth, those little bits of olive and caper create texture contrasts that make each bite interesting.
03 -
  • Save a few whole olives to chop by hand and add at the end for textural contrast against the processed tapenade.
  • The pasta water is truly liquid gold here, as the starch helps emulsify the olive oil into a silky sauce that clings to every strand instead of pooling at the bottom of your bowl.
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