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
Scale
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.
