Mediterranean pasta tossed with lemon, thyme, and olive tapenade for a bright, flavorful dish.
# What You Need:
→ Pasta
01 - 14 oz spaghetti or linguine
02 - Salt, for boiling
→ Tapenade
03 - 1 cup pitted Kalamata olives
04 - 1/3 cup pitted green olives
05 - 2 tbsp drained capers
06 - 1 small garlic clove
07 - 2 tbsp fresh thyme leaves or 2 tsp dried thyme
08 - Zest and juice of 1 lemon
09 - 1/4 cup extra-virgin olive oil
10 - 1/4 tsp freshly ground black pepper
→ Garnish
11 - 1/4 cup grated Parmesan cheese (optional)
12 - 2 tbsp chopped fresh parsley
13 - Lemon wedges (optional)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - In a food processor, combine Kalamata olives, green olives, capers, garlic, thyme, lemon zest, lemon juice, olive oil, and black pepper. Pulse until coarsely chopped, retaining some texture.
03 - Return drained pasta to the pot or a large bowl. Add the olive tapenade and toss well, adding reserved pasta water as needed to achieve a glossy, evenly coated sauce.
04 - Adjust seasoning if necessary. Serve immediately, garnished with Parmesan, parsley, and lemon wedges if desired.
