You can bring a big boost to your pasta game with the bold flavors of this homemade black olive tapenade. Bursting with the briny goodness of olives, combined with aromatic garlic and zesty lemon, this tapenade adds a delightful Mediterranean twist to your pasta dish.
Ingredients:
- 1 cup of pitted black olives
- 4 cloves of garlic
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt
- Black pepper
- 12 ounces of pasta of your choice
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions:
- In a food processor, combine the pitted black olives, minced garlic, capers, lemon juice, extra virgin olive oil, and dried oregano. Pulse until the mixture is finely chopped and forms a coarse paste. Season with salt and pepper to taste. Transfer the tapenade to a bowl and set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a small amount of the cooking water.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the cooked pasta to the skillet along with the black olive tapenade. Toss gently to coat the pasta evenly with the tapenade. If the pasta seems dry, add a splash of the reserved cooking water to loosen it up.
- Transfer the black olive tapenade pasta to serving plates. Garnish with freshly chopped parsley and grated Parmesan cheese if desired. Serve immediately and enjoy the robust flavors of this Mediterranean-inspired pasta dish. Pair it with a crisp green salad and a glass of white wine for a complete meal.
