Olive Tapenade Pasta (Printable Version)

Savory Mediterranean pasta tossed with homemade olive tapenade, capers, and fresh garlic. Ready in 25 minutes.

# What You 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

11 - Fresh parsley, chopped
12 - Zest of 1 lemon
13 - Grated Parmesan or vegan alternative

# How-to Steps:

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 Advice:

01 -
  • It comes together faster than you can stream an episode of anything, yet tastes like you labored over it all afternoon.
  • The tapenade doubles as a spread for toast or a dip for vegetables, so you get two recipes in one go.
  • Every bite delivers that salty, tangy punch that wakes up your palate and makes you reach for another forkful.
  • It feels fancy enough for guests but forgiving enough for a weeknight when youre too tired to think.
02 -
  • Do not over process the tapenade into a smooth puree or you lose the satisfying texture that makes this dish feel rustic and alive.
  • Always reserve more pasta water than you think you need, you can always add less but you cannot get it back once the pot is drained.
  • Taste your olives before blending because some varieties are much saltier than others, and you may need to adjust the capers or skip added salt entirely.
03 -
  • Use a pasta shape with surface area like linguine or bucatini so the tapenade has plenty of nooks to cling to instead of sliding off.
  • If the tapenade tastes too intense on its own, do not worry, the hot pasta and starchy water will mellow and distribute the flavors perfectly.
  • Make a double batch of tapenade and keep it in a jar, it transforms everything from sandwiches to grain bowls into something worth talking about.
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