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Green bean and olive tapenade pasta

Name: Green bean and olive tapenade pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g spaghetti; 200g green beans; 150g pitted black olives; 40g anchovy fillets in oil, drained; Bunch fresh flatleaf parsley; 3 garlic cloves; 3 tbsp olive oil

Published: 18 Aug 15
Updated: 18 Mar 24

We used anchovies to give more depth to this simple, quick midweek meal of spaghetti, olives and green beans.

Easy
July 2015

Test kitchen approved

Serves 4
Hands-on time 25 min

We used anchovies to give more depth to this simple, quick midweek meal of spaghetti, olives and green beans.

Nutrition: per serving

Calories: 458kcals
Fat: 16.3g (2.4g saturated)
Protein: 14.5g
Carbohydrates: 63.8g (4g sugars)
Fibre: 6.5g
Salt: 2g

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Ingredients

350g spaghetti
200g green beans
150g pitted black olives
40g anchovy fillets in oil, drained
Bunch fresh flatleaf parsley
3 garlic cloves
3 tbsp olive oil

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Method

Bring a large saucepan of water to the boil, then add the spaghetti and cook for 12-13 minutes or according to the packet instructions until al dente. Trim the green beans and add to the pan for the last 2 minutes of the cooking time. Drain, then return to the pan.
Meanwhile, in a mini food processor or with a pestle and mortar, whizz/grind 100g of the olives with the anchovies and garlic. Drizzle in the olive oil and add half the parsley, then whizz/stir until you have a smooth sauce.
Stir the sauce through the pasta and green beans, along with the remaining olives and parsley leaves. Season generously with salt and pepper, then divide among 4 plates and serve straightaway