Save Olive Tapenade Pasta is a vibrant pasta dish featuring a savory blend of olives, capers, and garlic tossed with al dente pasta for a Mediterranean-inspired meal. This easy recipe creates a bold and satisfying dinner in just 25 minutes, making it perfect for busy weeknights.
Save The key to this dish is the homemade tapenade, a chunky and savory paste that transforms simple spaghetti into a gourmet experience. By using a mix of Kalamata and green olives, you achieve a complex flavor profile that is beautifully balanced by fresh lemon juice and parsley.
Ingredients
- Tapenade:
- 1 cup mixed pitted olives (Kalamata and green recommended)
- 2 tablespoons capers, drained
- 2 cloves garlic, peeled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- Pasta:
- 12 oz (340 g) dried spaghetti or linguine
- 1 tablespoon salt (for pasta water)
- 1/4 cup reserved pasta cooking water
- Garnish (optional):
- Fresh parsley, chopped
- Zest of 1 lemon
- Grated Parmesan or vegan alternative
Instructions
- 1. Cook the Pasta
- 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.
- 2. Prepare the Tapenade
- Meanwhile, 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.
- 3. Combine and Toss
- 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.
- 4. Garnish and Serve
- Serve immediately, garnished with fresh parsley, lemon zest, and Parmesan if desired.
Zusatztipps für die Zubereitung
When making the tapenade, be careful not to over-process the ingredients; a chunky texture provides a better mouthfeel against the smooth pasta. Ensure you drizzle the olive oil slowly while the food processor is running to emulsify the sauce properly.
Varianten und Anpassungen
For a spicy kick, add a pinch of red pepper flakes to the tapenade. You can substitute whole wheat or gluten-free pasta as preferred. For extra richness, stir in a tablespoon of sun-dried tomatoes or chopped anchovies (omit for vegan/vegetarian).
Serviervorschläge
Serve this dish immediately while hot to enjoy the silky texture of the sauce. Adding the optional lemon zest and fresh parsley at the very end will provide a bright, aromatic finish that complements the briny olives.
Save This Olive Tapenade Pasta is a testament to how simple, high-quality ingredients can create a meal that feels both rustic and sophisticated. Enjoy your Mediterranean-inspired feast!
Recipe FAQs
- → How do I achieve the perfect al dente pasta texture?
Cook the pasta according to package directions, but start checking for doneness 1-2 minutes before the recommended time. The pasta should be tender yet still have a slight firmness when bitten. Reserve the cooking water before draining, as the starch helps bind the tapenade to the pasta.
- → Can I make the tapenade ahead of time?
Yes, the tapenade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes the dish even quicker to assemble on busy weeknights. Allow it to come to room temperature before tossing with the pasta.
- → What's the best way to chop the tapenade?
Use a food processor and pulse until coarsely chopped rather than finely pureed. This preserves the texture and allows you to see the individual ingredients. If you prefer a smoother consistency, pulse longer, or leave it chunkier by hand-chopping with a knife.
- → How do I make this dish vegan?
Use vegan pasta instead of regular wheat pasta, and omit the Parmesan garnish or replace it with nutritional yeast or a vegan cheese alternative. The tapenade itself is naturally plant-based, making this dish easily adaptable for vegan diets.
- → What olives work best for tapenade?
A blend of Kalamata and green olives provides the best balance of flavors—Kalamata olives are rich and slightly fruity, while green olives add brightness and a subtle bitterness. Use pitted olives to save time, or pit them yourself by pressing with the side of a knife.
- → Can I add protein to make this heartier?
Absolutely. Consider adding white beans, chickpeas, grilled chicken, or pan-seared shrimp. Anchovies or sun-dried tomatoes also add depth and richness without requiring additional cooking steps.