Olive Tapenade Pasta (Print version)

Savory pasta dish with olive tapenade, capers, and garlic. Mediterranean flavors in under 30 minutes.

# What You'll 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

# 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 - 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 -
  • The sauce requires zero cooking, making this perfect for those evenings when you cant face a hot stove but still crave something that tastes intentional.
  • The contrast between the briny, chunky tapenade and slick pasta creates this gorgeous texture play that keeps you coming back for just one more bite.
02 -
  • Always save that pasta water the starchy liquid is the secret to getting the tapenade to coat every strand instead of just clumping at the bottom of the bowl.
  • Pulse, dont purée the tapenade my early versions were too smooth and slipped right off the pasta, but a chunkier texture creates little bursts of flavor throughout the dish.
03 -
  • Let the finished pasta rest for about two minutes before serving to allow the hot pasta to slightly mellow the raw garlic in the tapenade, taking the edge off while maintaining freshness.
  • If your olives come packed in a particularly flavored brine, save a splash to add to the tapenade in place of some of the olive oil for an even more pronounced olive character.
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