Olive Tapenade Pasta (Printable)

A vibrant pasta dish with savory olive tapenade, capers, and garlic in a Mediterranean-inspired preparation.

# What You Need:

→ Tapenade

01 - 1 cup mixed pitted olives, Kalamata and green
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 pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water before draining.
02 - Combine olives, capers, garlic, parsley, and lemon juice in a food processor. Pulse until coarsely chopped. With processor running, drizzle in olive oil until a chunky paste forms. Season with black pepper.
03 - Return drained pasta to the pot. Add tapenade and toss thoroughly to coat. Add reserved pasta water as needed to create silky sauce. Serve immediately garnished with fresh parsley, lemon zest, and Parmesan if desired.

# Expert Advice:

01 -
  • The sauce requires zero cooking yet delivers more flavor than dishes that simmer all day – perfect for those evenings when youre craving something impressive but lack the energy for complicated cooking.
  • The contrast between the briny, garlicky tapenade and perfectly al dente pasta creates a restaurant-quality dish that feels indulgent despite taking less than 30 minutes from start to finish.
02 -
  • Overprocessing the tapenade turns it into a smooth paste that disappears into the pasta – aim for a chunky consistency where you can still identify bits of olive and parsley for the best textural experience.
  • Adding all the tapenade at once can overwhelm some palates – I learned to start with about three-quarters of the mixture, taste, and then add more as needed since its easier to add more flavor than to dilute it.
03 -
  • The tapenade can be made up to three days ahead and stored in the refrigerator, which not only saves time but actually improves the flavor as the ingredients meld together – just bring it to room temperature before tossing with hot pasta.
  • When choosing olives, look for ones stored in brine rather than oil-cured for this recipe, as they blend more smoothly and provide the perfect level of saltiness without dominating the other flavors.
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