Olive Tapenade Pasta - Ladle Signal

# What You'll Need:

→ Tapenade

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

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 pasta water)

10 - 1/4 cup reserved pasta cooking water

→ Garnish

11 - Fresh parsley, chopped

12 - Zest of 1 lemon

13 - Grated Parmesan or vegan alternative

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta 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 the olive oil until a chunky paste forms. Season with black pepper.

03 - Return the drained pasta to the pot. Add the tapenade and toss well to coat, adding reserved pasta water as needed to create a silky sauce.

04 - Serve immediately, garnished with fresh parsley, lemon zest, and Parmesan if desired.

# Expert Suggestions:

01 -

It comes together in the time it takes to boil pasta, no complicated steps or fancy techniques required.
The salty, garlicky tapenade clings to every strand, delivering intense flavor without heavy sauces or cream.
You can make it with pantry staples, and it tastes like you spent hours on it.

02 -

Do not over process the tapenade, it should stay chunky and textured, not a smooth paste.
Reserve more pasta water than you think you need, it is the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
Taste the tapenade before tossing, olives and capers vary in saltiness, so you may need to adjust with more lemon or oil.

03 -