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
Leah says
This recipe sounds so flavorful and tasty. What an easy bunch of ingredients and I would love to try this one out. Olives are a favorite in our house, so I know this would be very popular. Thanks for the inspiration!
Sandra Shaffer says
We love to lather a spoon full of olive tapenade on slices of sourdough bread, but never thought how delicious it would be on pasta! This is a keeper. Perfectly satisfying and tasty way to break away from a meaty meal.
Gloria says
I love the sound of this recipe. Combining olives and pasta is so delicious. I know my hubby would love this for dinner. All we need is a nice glass of wine, some garlic bread, and dinner is served.
Sue says
I just printed out this recipe and the recipe for your tapende. Can't wait to try it.
Whip & Wander says
I hope you love them both. The combo is one of my favorite dinners!
Sue says
I've made this a couple of times now. Love it!
Swathi says
This is simple yet flavorful pasta. I like the use of olive tapenade in pasta. I never thought I can add it to pasta.
Emmeline says
I've never had tapenade with pasta before - but I have yet to meet anything with tapenade that I don't just love so I will have to give this a try!
Byron Thomas says
This pasta looks so delicious and sounds so simple to make. And, your presentation and photography skills are out of this world! Absolute perfection!
Danielle Wolter says
can you believe i actually used not hate olives? i was crazy back then. olive tapenade is such an amazing dish - i love how you used it in this pasta!
Jo says
I'm always in search of new ways to enjoy pasta and this olive tapenade pasta looks absolutely delicious. So simply, but packed with so many wonderful flavors. Yum
Daniela says
Craving all the carbs in this weather!!! Thanks so much for sharing! Def eating lots of yummy pasta these days :).
Whip & Wander says
Same here! Sometimes you just need a warm bowl of carbs in the winter!
Nicole says
there is nothing like a quick and simple pasta dish! Pasta is one of my favorite things to eat! This looks delish!
Dominique | Perchance to Cook says
This is my kind of pasta dish! Simple but lots of flavor. I love tapenade... it makes me think of Provence 🙂 I can't wait to try this!
Whip & Wander says
I totally agree! Sometimes the simplest recipes are the most satisfying.
Kari Heron | Chef and Steward says
I love olive tapenade and I don't see it used much in dishes in the west. Thanks for sharing this... Would love some fish on the side!
Chef Markus Mueller says
I love making tapenade at home! So easy and a quick way to add a punch of flavour to a lot of different dishes. I like adding it to my tomato sauces to add some rich, salty goodness! Just makes everything seem to pop!
Whip & Wander says
It really does make everything pop! I added a bit to some pasta sauce I had leftover from the other night and it just took it to a whole new level!
Toni says
This recipe is so simple and delicious. I too use Tinkyada pasta (and love it). It's perfect for this easy recipe.
Natalie says
Looks and sounds so delicious! I love how easy it is to make.
Danielle says
Wow - this sounds so good! I've had olive tapenade on bread, but never on pasta - love the idea!
Diana says
I never thought that you could make pasta with olive tapenade but it sounds so delicious! I need to try this
Valentina says
What a lovely dish. I absolutely adore all things olives and love all of special diet variations. Your photographs are so beautiful and inviting.
Whip & Wander says
Thank you! I am also a huge fan of olives. I find a reason to tuck them into most dishes some way or other!
michele says
I love tapenade and cant believe I hadn't thought of using it over pasta! This was amazing! definitely going to keep this one in my rotation!
Whip & Wander says
I'm glad you liked it, Michelle! It's one of our favorites as well!