Pin this The first time I had tapenade pasta was at this tiny wine bar in Barcelona where the waiter jokingly warned me about the garlic before ordering. I went for it anyway, spent the entire evening blissfully eating this briny, punchy pasta while my husband kept his distance, and immediately came home to recreate it.
Last summer I made this for a group of friends who swore they hated olives. I didnt mention what was in the sauce, just served it on the back patio with cold white wine. They devoured the entire bowl, and when I finally told them, two of them immediately asked for the recipe and now make it weekly.
Ingredients
- Mixed pitted olives: The combination of briny Kalamata and bright green olives creates layers of flavor that single-variety olives cant match
- Capers: These little flower buds add a floral saltiness that brightens the rich olive paste
- Fresh garlic: Use two cloves for a gentle kick that mellows as it tosses with hot pasta
- Fresh parsley: Not just a garnish, it brings a grassy fresh contrast to the intense brine
- Lemon juice: Just a teaspoon cuts through the olive oil and wakes up all the flavors
- Extra-virgin olive oil: This becomes the sauce, so use the good stuff youd put on a salad
- Spaghetti or linguine: Long strands hold the chunky tapenade beautifully and feel elegant
- Pasta water: Always save some, that starchy liquid is what transforms tapenade into a silky coating
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil, then add your pasta and cook until its just tender with a slight bite in the center
- Make the tapenade while pasta cooks:
- Combine olives, capers, garlic, parsley, and lemon juice in a food processor, pulsing until coarsely chopped
- Stream in the olive oil:
- With the processor running, slowly pour in the olive oil until you have a chunky, spreadable paste, then season with black pepper to taste
- Reserve pasta water before draining:
- Scoop out 1/4 cup of that starchy cooking water, then drain the pasta and return it to the warm pot
- Toss everything together:
- Add the tapenade to the pasta and toss vigorously, adding splashes of pasta water until the sauce coats each strand in a glossy, silky layer
Pin this This pasta has become my go-to for those nights when I want dinner to feel special but honestly cannot deal with anything complicated. Its the dish that proved to me sometimes the most vibrant flavors come from the simplest ingredients, all buzzing together in perfect harmony.
Make It Your Own
Once you master the basic tapenade, tiny adjustments make it feel completely new. Sometimes I add sun-dried tomatoes for sweetness, or a handful of fresh basil instead of parsley when summer feels far away.
Serving Suggestions
This pasta wants to be the star, so keep sides simple. A crisp green salad with vinaigrette, some crusty bread to mop up any sauce, and maybe sliced tomatoes if theyre in season.
Storage and Meal Prep
The tapenade actually gets better after a day or two in the refrigerator, so I often double the recipe. It transforms into an incredible spread for toast, a topping for roasted vegetables, or instant flavor for scrambled eggs.
- Store tapenade in an airtight container for up to 2 weeks in the refrigerator
- Toss leftover pasta with a little extra olive oil before refrigerating, as the sauce absorbs quickly
- Revive cold leftovers with a splash of water and gentle reheating
Pin this Theres something deeply satisfying about a dish that takes mere minutes but tastes like it required hours of attention. This pasta is proof that sometimes the best cooking is just about letting great ingredients shine.
Recipe FAQs
- → Can I make the tapenade ahead of time?
Yes, prepare the tapenade up to 3 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and improve over time.
- → What type of olives work best?
A mix of Kalamata and green olives provides excellent balance. Kalamatas bring rich brine while green olives add brightness. Any pitted Mediterranean varieties will work well.
- → Is this dish freezer-friendly?
The tapenade freezes beautifully for up to 3 months. However, it's best to cook the pasta fresh and combine just before serving for optimal texture.
- → How can I add protein to this pasta?
Stir in white beans, chickpeas, or grilled chicken. For a Mediterranean touch, add crumbled feta or serve alongside pan-seared shrimp.
- → Can I use a blender instead of a food processor?
A blender works, but pulse carefully to avoid over-processing. The tapenade should have a chunky texture, not become completely smooth.