Pasta with Basil Tapenade
Pasta with Basil Tapenade

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: under 1 hour
  • Prep: 10 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 375
  • 214mg Sodium
  • 59g Carbs
  • 4g Fiber
  • 10g Fat
  • 1g Saturated Fat
  • 2g Sugars
  • 11g Protein
  • 59mg Calcium
  • 3mg Iron
375214mg 59g4g10g 2g11g1g
This recipe uses tapenade as a sauce for pasta, but you can also make it separately and use it in other ways. It can be a dip for vegetables or crackers, a sandwich filling (wonderful in combination with light cream cheese), or a pizza topping. Try spreading it on a split piece of ciabatta bread, sprinkling some Parmesan cheese on top, and broiling it for a few minutes. In a salad, it makes an elegant lunch or light supper. Recipe adapted from Vegetable Heaven by Mollie Katzen.


  • Salt
  • Water
  • 1 cup fresh basil leaves (packed)
  • 1 cup flat leaf parsley (packed)
  • 1 cup pitted kalamata olives
  • 2 medium cloves of garlic
  • 1 tablespoon fresh lemon juice
  • 1 pound linguine
  • 3 to 4 tablespoons extra virgin olive oil
  • Parmesan cheese, freshly grated



1. Put up a large pot of lightly salted water to boil. Clean and dry the basil leaves and parsley and run them through a food processor until pulverized. Add the olives, garlic, and lemon juice and purée until smooth. Transfer to a large bowl.

2. Meanwhile, cook the pasta in the boiling water until al dente. Drain and add to the bowl of tapenade. Immediately drizzle with olive oil and sprinkle with a generous amount of cheese.

3. Use tongs or two long-handled forks to combine the pasta with the sauce. It helps to do this with a gentle lifting motion, bring up the tapenade from the bottom of the bowl, and working quickly so the pasta stays hot. Serve immediately, preferably on heated plates.

*Nutritional information is based on using 3 tablespoons of olive oil and does not include freshly grated Parmesan cheese.

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