Pasta With Olive Tapenade - Whip & Wander

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Simple, umami-filled pasta magic

This Pasta with Olive Tapenade is one of my favorite ways to include a meatless dish on our dinner menu without sacrificing the heartiness that comes with a traditional savory meat-centric dish. The savory umami of the olive tapenade is the clear star of the show in this dish. When paired with a simple pasta, some deliciously salty Parmigiano Reggiano cheese, a drizzle of garlic-infused olive oil, a squeeze of lemon, and a generous sprinkle of red pepper flakes and fresh parsley, it becomes magical.

What is olive tapenade?

Olive tapenade is a French condiment comprised of olives, capers, and sometimes anchovies. It comes from the Provençal word for capers, 'tapenas,' and is served in a pureed or roughly chopped form. My version of olive tapenade does not include anchovies and instead consists of both Manzanilla olives stuffed with pimento and Kalamata olives along with capers, parsley, garlic-infused olive oil, red pepper flakes, and black pepper. I generally prefer to blend my olive tapenade until it has a gravelly consistency in my food processor, but you can chop yours roughly with a chef's knife or puree yours until it's spreadable and smooth if you prefer.

What type of pasta works best with olive tapenade?

I generally prefer to make this Pasta with Olive Tapenade with spaghetti as the olive tapenade disperses well within its thin noodles so you get plenty of tapenade in each twirl. However, if you prefer another pasta shape, feel free to use those instead. I think this dish would be wonderful tossed in with a fusilli pasta because the olive tapenade would cling well to the spirals.

Can I use gluten-free pasta?

Yes, absolutely. Though you can feel free to use whichever gluten-free pasta you prefer, some of my favorite options for this dish are 365 by Whole Foods Corn and Rice Spaghetti, Tinkyada Brown Rice Spaghetti, or Trader Joes Brown Rice Spaghetti Pasta.

Can I add meat to this vegetarian pasta dish?

Yes, though the dish is designed to be plenty hearty on its own, if you'd like to add some additional protein with meat I say go for it! I will occasionally pair it with roasted salmon when I'm looking to get a little extra protein in my day. Chicken and steak would both work well in this dish and I think it would be especially lovely with shrimp.

What tools do I need to make this recipe?

• A large pot
• A large skillet or saute pan
• A colander
• A mug
• A cutting board
• A chef's knife
• A zester
• A citrus juicer
• A kitchen scale -- OR -- Measuring cups (for less precise measurements)
• Measuring spoons

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more dinner inspiration?

Love this Pasta with Olive Tapenade recipe? Here are some more dinner recipes you might enjoy:

• Gorgonzola Pasta with Browned Butter and Lemon
• Pasta with Ricotta Beet Sauce
• Pasta with Butternut Squash Sauce
• Smoked Salmon Pasta Salad
• Anchovy Chicken Thighs with Green Olives and Potatoes
• Green Olive and Feta Pizza

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Description

This Pasta with Olive Tapenade is one of my favorite ways to include a meatless dish on our dinner menu without sacrificing the heartiness that comes with a traditional savory meat-centric dish. The savory umami of the olive tapenade is the clear star of the show in this dish. When paired with a simple pasta, some deliciously salty Parmigiano Reggiano cheese, a drizzle of garlic-infused olive oil, a squeeze of lemon, and a generous sprinkle of red pepper flakes and fresh parsley, it becomes magical.

Ingredients

Scale 1x2x3x

• 1 batch of this olive tapenade
• 16 oz pasta (whichever type you prefer, may use gluten-free pasta if needed)
• 2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + 2 cloves minced garlic)
• 2 tbsp Meyer lemon juice (If you can't find Meyer lemons and use traditional, start with 1 tbsp juice and adjust as desired)
• 2 oz (about 1 cup) Parmigiano Reggiano, grated
• 25 g (about ⅓ cup) finely chopped parsley
• ½ tsp red pepper flakes

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Instructions

1. Cook your pasta according to package instructions until it reaches al dente (firm to the bite) tenderness. Carefully remove about a cup of pasta water (I like to use a mug to do this) and drain the rest. Reserve pasta to the side.
   • If you're using gluten-free rice pasta: Rice pasta has a tendency to stick together when cooking because it's really starchy, so give it a quick stir every couple of minutes and give the pasta a good rinse after draining to remove the excess starchiness.
2. In a large saute pan or skillet over medium-high heat, add the garlic-infused olive oil. Once glistening, add the olive tapenade and stir, cooking for about 1-minute to allow it to get a bit of direct heat.
3. Lower the heat to medium and add the lemon juice, stirring to combine.
4. Then add the reserved pasta and gently toss to combine. Add incremental amounts of the reserved pasta water as needed to help ensure that the tapenade is dispersed evenly throughout the pasta.
5. Sprinkle the pasta with red pepper flakes and gently toss again. Remove from heat.
6. Add the parmesan and parsley and gently toss to combine. This dish is lovely served immediately while it's warm or chilled and served cold.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

• Serving Size: ⅙ of the recipe
• Calories: 549
• Sugar: 3 g
• Sodium: 1971 mg
• Fat: 28 g
• Saturated Fat: 3 g
• Carbohydrates: 64 g
• Fiber: 2 g
• Protein: 13 g
• Cholesterol: 9 mg