If you love vibrant, Mediterranean flavors packed into a simple yet elegant meal, this Pasta with Olive Tapenade Recipe is just what your kitchen needs. It brings together the briny richness of olive tapenade, the fresh zing of Meyer lemon, and the comforting texture of perfectly cooked pasta, creating a dish that feels both rustic and refined. Whether you’re whipping it up for a quick weeknight dinner or serving it at your next dinner party, this recipe is guaranteed to become a beloved crowd-pleaser that bursts with personality and deliciousness in every bite.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Pasta with Olive Tapenade Recipe sing. Each component plays a vital role, from the zingy lemon juice that brightens up the dish, to the salty Parmigiano Reggiano adding depth, ensuring every mouthful is a perfect balance of flavor and texture.
- Olive tapenade: This is the star of the show—a savory blend of olives, capers, and seasonings that infuse the pasta with a bold, briny punch.
- 16 oz pasta: Use your favorite type or gluten-free pasta if needed; it serves as the perfect canvas for the tapenade’s flavors.
- 2 tbsp garlic-infused olive oil: Adds a subtle, aromatic garlic flavor without overpowering the olives.
- 2 tbsp Meyer lemon juice: Offers a sweeter, less acidic lemon twist that complements the tapenade beautifully.
- 2 oz Parmigiano Reggiano, grated: This classic Italian cheese brings a nutty, salty richness.
- 25 g finely chopped parsley: Provides a fresh, herbaceous bite and vibrant green color.
- 1/2 tsp red pepper flakes: Adds just the right amount of gentle heat to awaken the palate.
How to Make Pasta with Olive Tapenade Recipe
Step 1: Cook the Pasta to Perfection
Start by cooking your pasta according to the package instructions until it reaches that perfect al dente texture—firm but tender when you bite into it. Remember to save about one cup of the starchy pasta water before draining; this liquid gold will help loosen the tapenade and create a wonderfully silky sauce. If you’re opting for gluten-free rice pasta, give it a gentle stir as it cooks and rinse it quickly afterward to avoid any sticky clumps.
Step 2: Warm up the Garlic-Infused Olive Oil
Next, heat your garlic-infused olive oil in a large sauté pan over medium-high heat. Once the oil starts to shimmer, add the olive tapenade and stir it around for about a minute. This gentle warming brings out the vibrant, complex flavors of the tapenade, helping it bloom beautifully before mixing with the pasta.
Step 3: Brighten with Meyer Lemon Juice
Turn the heat down to medium and pour in the Meyer lemon juice. Stir it into the tapenade and oil mixture so that its fresh citrus notes meld seamlessly with the salty, savory base. If you can’t find Meyer lemons, classic lemon juice works fine—just start with a smaller amount to keep the balance just right.
Step 4: Combine Pasta and Tapenade
Time to bring pasta and sauce together! Add your drained pasta directly to the pan with the tapenade mixture and gently toss everything to coat each strand or piece with that delicious olive blend. Gradually stir in some of the reserved pasta water as needed; this will loosen the sauce, helping it disperse evenly and creating a luscious, velvety texture.
Step 5: Add a Kick with Red Pepper Flakes
Sprinkle in the red pepper flakes for a subtle, warming heat that complements the salty and citrus flavors perfectly. Give everything another gentle toss just to spread the spice evenly, then remove the pan from the heat to keep the parsley and cheese fresh.
Step 6: Finish with Parmigiano Reggiano and Parsley
Finally, sprinkle over the grated Parmigiano Reggiano and finely chopped parsley. Toss gently once more to let the cheese melt slightly into the pasta while the parsley adds a fresh note and beautiful color. This dish is delightful served warm right away or chilled for a refreshing cold pasta salad with a Mediterranean twist.
How to Serve Pasta with Olive Tapenade Recipe
Garnishes
Elevate your serving with fresh parsley sprigs, a few extra shavings of Parmigiano Reggiano, or even a drizzle of high-quality extra virgin olive oil. A sprinkle of lemon zest over the top can add a burst of freshness that brightens each forkful.
Side Dishes
This pasta pairs wonderfully with a simple green salad dressed in lemon vinaigrette or roasted vegetables such as asparagus or zucchini. For heartier meals, grilled chicken or fresh seafood like shrimp also make excellent companions without overpowering the delicate tapenade flavor.
Creative Ways to Present
For a stylish twist, serve this Pasta with Olive Tapenade Recipe in individual bowls garnished with edible flowers or in rustic ceramic dishes that highlight the Mediterranean vibe. You can also turn it into a pasta salad served in a large bowl with lemon wedges on the side for guests to add extra zing.
Make Ahead and Storage
Storing Leftovers
Leftover pasta should be cooled to room temperature, then transferred to an airtight container and stored in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or light dinners throughout the week.
Freezing
This dish freezes okay but might lose some of its fresh texture after thawing, especially the herbs and cheese. If you want to freeze it, do so before adding the parsley and Parmesan, then add those fresh after reheating.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to bring back some creaminess and prevent sticking. Avoid the microwave if possible to keep the textures intact and flavors vibrant.
FAQs
Can I make the olive tapenade from scratch for this recipe?
Absolutely! Homemade tapenade made from black olives, capers, garlic, and anchovies offers an even fresher, more personalized flavor. It’s easier than you might think with a food processor and adds a wonderful homemade touch.
Is gluten-free pasta a good choice for this dish?
Yes, gluten-free pasta works great here. Just be mindful of rinsing rice pasta after cooking, as it tends to get sticky. The olive tapenade’s bold flavors help ensure everyone enjoys the dish equally, no matter the pasta type.
Can I use regular lemon juice instead of Meyer lemon juice?
You can, although Meyer lemons have a sweeter, less acidic profile that pairs beautifully with the tapenade. If using regular lemon juice, start with less and adjust to avoid overpowering the dish.
What kind of pasta works best with olive tapenade?
Short pasta shapes like penne or rigatoni hold the tapenade sauce nicely, but long strands such as spaghetti or linguine are just as delightful. Choose what you love or what you have on hand.
Is this dish better served warm or cold?
Both ways are fantastic! Warm pasta allows the cheese to melt slightly and the flavors to meld beautifully, while chilled pasta salad style offers a refreshing bite perfect for warmer days.
Final Thoughts
This Pasta with Olive Tapenade Recipe is one of those dishes that feels luxurious without any fuss. Its bold and vibrant flavors, combined with a straightforward preparation, make it a versatile favorite you’ll want to return to again and again. If you haven’t tried olive tapenade on pasta yet, now is the perfect time—your taste buds will thank you.
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Pasta with Olive Tapenade Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Pasta with Olive Tapenade recipe features a flavorful blend of olives and garlic-infused olive oil tossed with al dente pasta, brightened with Meyer lemon juice, and topped with Parmesan and fresh parsley. It’s a simple yet elegant dish that can be served warm or chilled, perfect for a quick weeknight dinner or a light summer meal.
Ingredients
Tapenade and Pasta
- 1 batch of olive tapenade
- 16 oz pasta (whichever type you prefer; gluten-free pasta may be used if needed)
Sauce and Toppings
- 2 tbsp garlic-infused olive oil (or substitute with 2 tbsp olive oil + 2 cloves minced garlic)
- 2 tbsp Meyer lemon juice (if unavailable, start with 1 tbsp traditional lemon juice and adjust to taste)
- 2 oz (about 1 cup) Parmigiano Reggiano, grated
- 25 g (about 1/3 cup) finely chopped parsley
- 1/2 tsp red pepper flakes
Instructions
- Cook Pasta: Cook your pasta according to package instructions until al dente (firm to the bite). Reserve about one cup of the pasta cooking water, then drain the pasta. Set the pasta aside. Note: If using gluten-free rice pasta, stir every couple of minutes during cooking to prevent sticking and rinse briefly after draining to remove excess starch.
- Heat Tapenade: In a large sauté pan or skillet over medium-high heat, add the garlic-infused olive oil. When hot and glistening, add the olive tapenade. Stir and cook for about 1 minute to warm through and enhance the flavors.
- Add Lemon Juice: Reduce heat to medium and stir in the Meyer lemon juice, combining well with the tapenade mixture.
- Toss Pasta with Sauce: Add the reserved pasta to the pan and gently toss to combine with the tapenade sauce. Gradually add reserved pasta water as needed to help the sauce coat the pasta evenly and create a smooth texture.
- Season with Red Pepper Flakes: Sprinkle the red pepper flakes over the pasta and toss gently to distribute the heat and flavor. Remove the pan from heat.
- Add Cheese and Parsley: Stir in the grated Parmigiano Reggiano and chopped parsley, tossing gently to combine. Serve the dish immediately while warm or chill and serve cold for a refreshing variation.
Notes
- You can use any type of pasta, including gluten-free options like rice pasta. Just be mindful of the starchiness and stickiness during cooking.
- Meyer lemon juice adds a sweeter, less acidic citrus flavor; adjust traditional lemon juice quantities accordingly.
- Garlic-infused olive oil provides a mellow garlic flavor without the harshness of fresh garlic; you may substitute with fresh garlic if preferred.
- This dish can be served warm or chilled, making it versatile for different seasons or meal occasions.
- Reserve pasta water is key to helping the tapenade sauce cling to the pasta effectively.
- For a spicier dish, increase the amount of red pepper flakes to taste.
