Description
This Olive Tapenade Pasta Blend is a vibrant Mediterranean-inspired dish featuring a flavorful tapenade made from mixed olives, capers, garlic, fresh parsley, and lemon juice, tossed with al dente spaghetti or linguine and finished with a silky olive oil sauce. It’s a quick, easy, and plant-based dinner perfect for a weeknight meal that serves four.
Ingredients
Scale
Tapenade
- 1 cup mixed pitted olives (Kalamata and green)
- 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 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
- Boil Pasta: 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.
- Prepare Tapenade: 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 freshly ground black pepper to taste.
- Combine Pasta and Tapenade: Return the drained pasta to the pot. Add the tapenade and toss thoroughly to coat the pasta evenly, adding reserved pasta water as needed to achieve a silky sauce consistency.
- Serve: Plate the pasta immediately and garnish with fresh parsley, lemon zest, and grated Parmesan or a vegan alternative as desired.
Notes
- Reserve some pasta water to adjust the sauce consistency for a smooth, silky texture.
- Use a vegan Parmesan alternative to keep the dish fully plant-based.
- For extra flavor, you can add a pinch of red pepper flakes to the tapenade.
- Serve immediately for best taste and texture.
- This dish pairs well with a light green salad or crusty bread.
