Olive Tapenade Pasta Blend (Print View)

Mediterranean pasta tossed with olives, capers, and garlic, creating a savory, vibrant dish.

# Components:

→ Tapenade

01 - 1 cup mixed pitted Kalamata and green olives
02 - 2 tablespoons drained capers
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 ounces 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 instructions until al dente. Reserve 1/4 cup of pasta water, then drain thoroughly.
02 - In a food processor, combine olives, capers, garlic, parsley, and lemon juice. Pulse until coarsely chopped. With the processor running, slowly pour in olive oil to form a chunky paste. Season with freshly ground black pepper.
03 - Return the drained pasta to the pot. Add the tapenade and toss to coat evenly, adding reserved pasta water as needed to create a smooth sauce.
04 - Plate immediately and garnish with fresh parsley, lemon zest, and Parmesan or vegan alternative if desired.

# Expert Advice:

01 -
  • It's ready in 25 minutes, which means weeknight dinner without the usual scramble.
  • The tapenade is pure Mediterranean flavors in a bowl—briny, garlicky, and impossibly satisfying without any cream.
  • One pot, one food processor, and you're done—cleanup is almost as quick as cooking.
02 -
  • The tapenade paste should stay chunky and loose—overprocessing turns it into a heavy, dense paste that coats pasta in a way that feels suffocating rather than luxurious.
  • That reserved pasta water is not optional; it's the only thing that transforms tapenade from a spread into a proper sauce, so save it before draining.
  • Fresh garlic is non-negotiable here because there's nowhere for harsh flavors to hide in such a simple dish, so use the best cloves you have.
03 -
  • Buy olives from bulk bins or the deli section when possible—they're fresher than jarred and you can taste the difference immediately.
  • The quality of your olive oil matters more in this dish than almost any other because there's nowhere for mediocre oil to hide; use something peppery and alive that you genuinely enjoy.
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