Olive Tapenade Pasta (Printable Version)

Mediterranean-style pasta tossed in a savory olive and caper blend with garlic and fresh herbs.

# Components:

→ 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 (optional)

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

# Method 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 - Combine olives, capers, garlic, parsley, and lemon juice in a food processor. Pulse until coarsely chopped. With the processor running, drizzle in olive oil until a chunky paste forms. Season with freshly ground black pepper.
03 - Return drained pasta to the pot. Add the tapenade and toss well to coat, adding reserved pasta water as needed to achieve a silky sauce consistency.
04 - Plate immediately and garnish with fresh parsley, lemon zest, and Parmesan or vegan alternative if desired.

# Expert Advice:

01 -
  • Ready in under 30 minutes, no complicated techniques or babysitting required.
  • Transforms pantry staples into something that feels restaurant-worthy and intentional.
  • Works beautifully for weeknight dinners or when unexpected guests arrive hungry.
02 -
  • Undercooked pasta will turn to mush if it sits in the warm tapenade; aim for proper al dente every time.
  • The pasta water is non-negotiable—it's what transforms tapenade from a thick paste into an actual sauce.
03 -
  • Keep your food processor pulse controlled; over-processing makes tapenade bitter and paste-like rather than chunky and textured.
  • If your tapenade seems too thick once on the pasta, don't be shy about adding more pasta water—the sauce should be loose enough to coat, not clump.
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