Olive Tapenade Pasta Blend (Print Version)

A flavorful Mediterranean pasta tossed with olives, capers, garlic, and fresh herbs for a quick meal.

# 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:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. 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 olive oil until a chunky paste forms. Season with black pepper.
03 - Return the drained pasta to the pot. Add the tapenade and toss thoroughly 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 grated Parmesan or vegan alternative as desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner without the stress or takeout expense.
  • The salty, briny flavors feel sophisticated enough to serve to guests but honest enough to eat alone with zero guilt.
  • One bowl, minimal cleanup, and somehow it tastes better than recipes that demand your full attention for hours.
02 -
  • Don't over-process the tapenade or you'll end up with a smooth paste that tastes like regret—you want texture so every bite feels intentional and alive.
  • The pasta water is not optional; it's the ingredient that changes this from tapenade-covered pasta into actual tapenade pasta, and that difference is everything.
03 -
  • Buy your olives from a place where they keep them in bulk and let you taste before you commit—the difference between mediocre olives and good ones is the difference between a meal you tolerate and one you remember.
  • If the tapenade seems too thick when you first make it, don't add more olive oil; wait until it meets the hot pasta and the heat loosens everything naturally.
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