Pasta Tapenade

Jeff the Chef

Pasta Tapenade is a bold, easy-to-make, and for someone who loves olives, really satisfying.

Pasta Tapenade
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Pasta Tapenade

Recipe by Make It Like a Man!Course: Dinner
Makes

4

servings

So easy to make or make ahead, and very good left over (microwaved).

Ingredients

  • 1 lb. medium cured Mediterranean olives (about 2 cups)

  • Olive oil, as much as 1 cup, divided

  • 3 large garlic cloves

  • 3/4 cup (packed) fresh parsley

  • 6 oz. anchovies, drained

  • 4 1/2 Tbs capers, drained

  • 1/2 tsp dried thyme

  • 3 Tbs lemon juice

  • 1 tsp Dijon

  • Hard cider or white wine

  • 1 lb. pappardelle, or another large pasta shape

  • 1/2 tsp red pepper flakes

  • Grated or shredded Parmesan, for garnish (optional)

  • Roasted tomatoes, for garnish (optional)

  • Poached eggs, for garnish (optional)

Directions

  • If the olives are packed in oil, drain them, reserving the oil and any herbs it might contain. Pit the olives. Pour the reserved oil (and herbs, if any) into a measuring cup. Add olive oil to bring the amount to 1 cup.
  • Pulse the pitted olives, along with the garlic, parsley, anchovies, and capers, in a food processor fitted with the metal blade, until coarsely chopped. Scrape down the bowl. Add the lemon juice and Dijon. With the processor running, drizzle in 3/4-cup of the oil, processing the mixture to a chunky sauce. The tapenade should resemble more of a thick sauce than a paste. If the tapenade seems too thick, pulse in a little hard cider or white wine.
  • Cook the pappardelle to al dente, according to package directions. (If the directions don’t specify it, salt the water and cook the pasta on a gentle boil.) Drain the pasta, discarding the liquid and leaving the pasta in the pot. The very moment the pasta has been drained, stir in the tapenade, to taste. Add pepper flakes. Toss again. Add reserved oil, to taste. Serve immediately (topped with cheese, tomatoes, and a poached egg).

Notes

  • If your processor has a five-cup-or-less capacity, you may have to do this in batches.
  • The finished sauce may not look appetizing in the processor. It will look much better mixed with the pasta.
  • Adding about 3/4 of the finished sauce to the pasta suits my tastes. Use the leftover tapenade as a condiment, or spread it on toasted, buttered baguettes.
"Pasta Tapenade," from Make It Like a Man!

Serve pasta tapenade hot. Diners need to be seated at the table, forks in hand, as you drain the pasta. The heat complements the intense flavors and the richness of the pappardelle. The whole experience is quite heady. (It’s also good warm, but it doesn’t quite bowl you over in the same amazing way as when it’s hot.)

Social Learning

Although I shot the photos for this post with some humungous, multicolored fusilloni that I happened to find, I like it ever better with white pappardelle. That’s why I’ve specified pappardelle in the recipe. Whatever pasta shape you choose, go big. The heft of a large, substantial pasta shape matches the boldness of the tapenade perfectly. Also, although the multicolored pasta in these photos is pretty, white pasta is also pretty, and because the sauce is so bold, I think white pasta offers the best backdrop for it.

The pasta is fantastic without any garnishes, and that’s how I most often eat it. The cheese is almost a given, and it’s often handy. The tomatoes, if you go to the trouble, do add something special if subtle. The eggs are pretty and add an umami, but not a whole lot in terms of flavor.

The Backstory

"Pasta Tapenade," from Make It Like a Man!
 Pasta Tapenade

Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. References: “Tapenade” in Pasta Presto, edited by Norman Kolpas, 93. Chicago: Contemporary Books, 1988. Also Ina Garten, Rachel Ray, and The Noshery. Make It Like a Man! has been ranked by Feedspot as #14 in the Top 30 Men’s Cooking Blogs!

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47 thoughts on “Pasta Tapenade”

  6. That does look seriously delicious! I hadn’t thought of using tapenade as a pasta “sauce” but now that I see it, why not? Crumbled goats cheese would be fantastic too. I just finished breakfast and you’ve got me hungry again!

    Reply

    • You’re a genius! Goat cheese would surely be fantastic in this pasta. Yes, I had not heard of using tapenade on pasta before either, but once I read about it, like you, I thought it seemed like a winner. And it was!

      Reply

  8. Big bold flavours, just how we like our pasta. I would love to be seated at your table and be presented with this amazing dish. Great recipe, thanks Jeff.

    Reply

  11. Jeff,
    I love this idea. I am an olive lover and truthfully could eat them with everything. Gotta try this wonderful looking recipe.

    Reply

  21. I could eat this every week and not grow bored with it! The family is out of town this week so this would be a great recipe to make for a party of 1 for several meals throughout the week.
    Theresa recently posted…Orange Zested Granola

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  24. Some of my all time favorite flavors in this dish! And such a comfort food with pasta. I love the egg with it — one of my sons cooks a poached or fired egg and adds it to almost everything he eats. (Always pasta and pizza.) 🙂 ~Valentina
    Valentina recently posted…Ultimate Stuffed Artichoke Recipe

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