Olive Tapenade Pasta - Buddy Bites Kitchen

# What You'll Need:

→ Tapenade

01 - 1 cup mixed pitted olives (Kalamata and green)

02 - 2 tablespoons capers, drained

03 - 2 cloves garlic, peeled

04 - 2 tablespoons fresh parsley, chopped

05 - 1 teaspoon fresh lemon juice

06 - 1/4 cup extra-virgin olive oil

07 - Freshly ground black pepper, to taste

→ Pasta

08 - 12 oz dried spaghetti or linguine

09 - 1 tablespoon salt (for boiling water)

10 - 1/4 cup reserved pasta cooking water

→ Garnish (optional)

11 - Fresh parsley, chopped

12 - Zest of 1 lemon

13 - Grated Parmesan or vegan alternative

# Steps to Follow:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the cooking water, then drain the pasta.

02 - In a food processor, combine olives, capers, garlic, parsley, and lemon juice. Pulse until coarsely chopped. With the processor running, drizzle in olive oil to form a chunky paste. Season with freshly ground black pepper.

03 - Return drained pasta to the pot. Add the tapenade and toss thoroughly, incorporating reserved pasta water incrementally to achieve a silky sauce.

04 - Plate immediately and garnish with chopped parsley, lemon zest, and grated Parmesan or a vegan alternative if desired.

# Additional Tips::

01 -

It's ready in 25 minutes but tastes like you've been simmering something all afternoon.
One food processor pulse stands between you and a restaurant-quality sauce that costs almost nothing.
It works for vegetarian, vegan, and dairy-free diets without any fussy substitutions.

02 -

Don't over-process the tapenade into a smooth paste—texture is what keeps this dish from tasting like a jar of olive spread.
Always reserve the pasta water before you drain; that starchy water is non-negotiable for turning the tapenade into an actual sauce rather than something that sits on top.

03 -