# What you need:
→ Tapenade Base
01 - 1 cup mixed pitted olives, preferably Kalamata and green varieties
02 - 2 tablespoons capers, drained and rinsed
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 kosher salt for pasta water
10 - 1/4 cup reserved pasta cooking water
→ Optional Garnish
11 - Additional fresh parsley, chopped
12 - Zest of 1 lemon
13 - Grated Parmesan or vegan alternative
# Steps to follow:
01 - Bring a large pot of salted water to a rolling boil over high heat. Add the spaghetti or linguine and cook until al dente according to package directions. Before draining, reserve 1/4 cup of the starchy pasta cooking water. Drain the pasta thoroughly in a colander.
02 - While pasta cooks, combine the pitted olives, capers, garlic cloves, chopped parsley, and lemon juice in a food processor. Pulse several times until the mixture is coarsely chopped and well combined. With the processor running, slowly drizzle in the extra-virgin olive oil until a slightly chunky paste forms. Season generously with freshly ground black pepper.
03 - Return the drained pasta to the warm cooking pot. Add the prepared tapenade and toss vigorously with tongs or a large spoon until every strand is evenly coated. Add the reserved pasta water a tablespoon at a time as needed to achieve a silky, emulsified sauce that clings to the pasta. Serve immediately in warmed bowls, topped with fresh parsley, lemon zest, and grated Parmesan if desired.
