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Pasta with Basil Tapenade

Pasta with Basil Tapenade


  • 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 - 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 puree 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.


  • Recipe adapted from Vegetable Heaven by Mollie Katzen.


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

Nutrition Information

Per serving: 375 kcal cal., 10 g fat (1 g sat. fat), 214 mg sodium, 4 g fiber, 2 g sugar, 11 g pro., 59 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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