Olive Tapenade Pasta (Printable)

Al dente pasta tossed with a savory blend of olives, capers, and garlic in a vibrant Mediterranean sauce.

# Ingredient List:

→ 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

# Directions:

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.
04 - Serve immediately, garnished with fresh parsley, lemon zest, and Parmesan if desired.

# Expert Suggestions:

01 -
  • It tastes like you ordered it from a charming trattoria, but you made it in under half an hour wearing pajamas.
  • The tapenade keeps for days in the fridge, so you can have this ready to go whenever the craving hits.
  • Every bite is salty, garlicky, and bright with lemon, the kind of flavor that wakes up your taste buds.
  • It's one of those rare dishes that works as a quick weeknight dinner or something impressive enough for company.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my first batch turned into a dry, sad tangle that wouldn't come together no matter how much I stirred.
  • Taste your olives before you start, some brands are much saltier than others, and if yours are super briny, you might want to rinse them or go easy on seasoning the tapenade.
  • The tapenade should be chunky, not smooth, so resist the urge to over-process it or you'll end up with olive butter instead of a sauce with personality.
03 -
  • Toast a handful of pine nuts or slivered almonds in a dry pan and sprinkle them over the finished pasta for a nutty crunch that takes it to the next level.
  • If you want the tapenade to emulsify into a smoother sauce, add the reserved pasta water while the pasta is still in the pot and stir vigorously for a minute, the starch will help everything come together like magic.
  • Make a double batch of tapenade and freeze half in an ice cube tray, then you can pop out a cube or two whenever you need a fast flavor boost for pasta, grain bowls, or roasted vegetables.
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