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Recipe: Spaghetti with Black Olive Tapenade

By Katherine Spiers
December 3, 2013
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The black olive tapenade called for in this recipe is very similar to a pesto: pine nuts are one of the three main ingredients. So it makes perfect sense to turn into into a spaghetti sauce, as Cook's Illustrated has done here.

Photo courtesy Cook's Country
Photo courtesy Cook's Country

Spaghetti with Black Olive Tapenade
Serves 4 to 6
1 pound spaghetti
1 tablespoon salt
3/4 cup Black Olive Tapenade
1/3 cup pine nuts, toasted
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Parmesan cheese

Bring 4 quarts water to boil in large pot. Add spaghetti and salt and cook, stirring often, until al dente. Reserve 1 1/2 cups cooking water, then drain spaghetti and return it to pot.

Add tapenade, pine nuts, lemon juice, parsley, and 3/4 cup cooking water to spaghetti and toss thoroughly to combine. Add remaining 3/4 cup cooking water as needed to adjust consistency. Serve immediately, passing Parmesan separately.

Click here for a potatoes with black olive tapenade recipe.

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