Olive Tapenade Pasta

Savory Mediterranean pasta with olives, capers, and garlic tossed in a tangy tapenade sauce.

# What You'll 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 (optional)

11 - Fresh parsley, chopped

12 - Zest of 1 lemon

13 - Grated Parmesan or vegan alternative

# How to Make It:

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 - Meanwhile, prepare the tapenade: 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 Tips:

01 -

This comes together in the time it takes to boil pasta but tastes like something from a proper restaurant
The tapenade keeps for weeks in the fridge so you can make impromptu fancy dinners whenever the mood strikes

02 -

The tapenade should stay chunky not smooth because texture is part of what makes this dish so satisfying
Start with less pasta water than you think you need because you can always add more but you cannot take it back

03 -