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
Pasta with Olive Tapenade
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
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
- 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
Instructions
- 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.
- 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.
- Lower the heat to medium and add the lemon juice, stirring to combine.
- 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.
- Sprinkle the pasta with red pepper flakes and gently toss again. Remove from heat.
- 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
Amy says
I love how simple and easy this pasta dish is but it packed so much flavors. I can't wait to add this to meal plan this week!! Perfect dinner!!
Whip & Wander says
Simple is sometimes the best! So much flavor in so few ingredients.
Tammy says
This dish is so beautiful! I know my family would love this olive tapenade...definitely need to try this for them!
Veena Azmanov says
This looks super delicious !! I like it that you've used gluten free pasta and kept the recipe so easy with basic flavors. Thanks for sharing !!
Alisha Rodrigues says
My family is crazy about pasta and so I'm always searching for easy, quick pasta recipes. This one looks delicious and easy. Definitely a recipe I'm going to try out
wilhelmina says
SO easy and delicious! This is a dish I could eat on repeat!
Liz says
This pasta looks so good! My husband loves olives so I know this would be right up his alley! Thanks for the recipe!
Jacque says
This was surprisingly so simple to throw together. My family asked for seconds (which never happens)
Linda says
I like to serve a meatless dinner at least once a week. We too are mainly meat lovers so finding one my husband will like is hard. This spaghetti dish sounds like the perfect compromise. Love that I can use spaghetti squash with it and still have a delicious meal.
Whip & Wander says
Same here! The first time I made this he asked for me to make a side of meat just in case he needed some more substance. Then once a bowl of this was put in front of him he decided that wasn't necessary after all. So silly.
Erin @ Platings and Pairings says
What a great idea to add tapenade to pasta! My husband is going to love this!
Catherine @ To & Fro Fam says
I eat close to no meat, and it's so nice when someone cooks me a meal where no one else is missing the meat. Good food can be, and often is, vegetarian!
Whip & Wander says
I totally agree, Catherine! It's sometimes a struggle with my meat-loving fella but this is one of the few dishes where I hear no complaints about it being vegetarian.
Melissa Manos says
i love a good meatless meal that is substantial enough for my red meat devouring husband! Thx for the recipe!
Jo says
Nice quick dinner like these are simply the best. They are not just convenient to make on busy nights, but it's also appreciation of simple yet delicious flavors! This looks sooo good!
Justine says
Always looking for new ways to enjoy pasta. This definitely fits the bill. Love olive tapenade!
Allison says
Adding this to our diner rotation because it is so easy and delicious! Thanks for sharing!
Cara @ Street Smart Nutrition says
I looooove anything pasta! I'm so glad to see more options for GF, especially ones with a taste and texture that appeals to more people. Great recipe!
Cheese Curd In Paradise says
I love olive tapenade. It is one of my favorite things for sandwiches and breads, but I new tried it on pasta! My mouth is watering, and I can't wait to give this recipe a try!
Byron Thomas says
I'm in love with this simple pasta! It looks so uncomplicated, yet very tasty! This is the type of dish that keeps people like me - the main cook in our home - sane most weekday nights. 🙂 I love how you're hunkering down with a bowl of pasta and a side of bread. You know how to live! 🙂
Whip & Wander says
I totally hear you about being the main cook. This is one of our favorite ways to get dinner on the table in a simple way.
Claudia Lamascolo says
I love this dish we make is often but with 3 kinds of olives and lots of wine! I love olives and pasta yours is making my mouth water!
Mahy Elamin says
Sounds good–a nice, quick, light dish. Pasta=FAVORITE totally need this in my life right now! YUMMM pinned!
Veronika's Kitchen says
I love quick and simple recipes that taste good) Yours look very comforting and delicious) it will be a great meal for a busy week or for a lazy day)