Spaghetti with chunky tapenade

Name: Spaghetti with chunky tapenade
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g spaghetti; 100g pitted black olives; 4 anchovy fillets in olive oil; 1 tbsp capers in brine; 20g fresh flatleaf parsley leaves; 2 garlic cloves; 1 lemon; ½ tsp chilli flakes; 4 tbsp extra-virgin olive oil

Easy
October 2014

Easy
October 2014

Test kitchen approved

Serves 4
Hands-on time 20 min

This storecupboard pasta recipe combines the robust flavours of anchovies, capers and black olives with spaghetti for a speedy midweek meal.

Or, for a creamier recipe, try our tapenade pappardelle made with ricotta.

Nutrition: per serving

Calories: 440kcals
Fat: 16.3g fat (2.4g saturated)
Protein: 11.8g protein
Carbohydrates: 62.2g carbs (3g sugars)
Fibre: 4.6g fibre
Salt: 0.9g salt

Nutrition: per serving

Calories: 440kcals
Fat: 16.3g fat (2.4g saturated)
Protein: 11.8g protein
Carbohydrates: 62.2g carbs (3g sugars)
Fibre: 4.6g fibre
Salt: 0.9g salt

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Ingredients

350g spaghetti
100g pitted black olives
4 anchovy fillets in olive oil
1 tbsp capers in brine
20g fresh flatleaf parsley leaves
2 garlic cloves
1 lemon
½ tsp chilli flakes
4 tbsp extra-virgin olive oil

Method

Cook the spaghetti in a large pan of boiling salted water according to the pack instructions until al dente.
Meanwhile, make the tapenade. Drain the olives, anchovies and capers, then chop them with the parsley and put in a mixing bowl. Crush the garlic into the bowl and grate in the zest of the lemon. Stir in the chilli flakes, juice of ½§ lemon and the olive oil. Don’t season at this stage as the olives, anchovies and capers are already quite salty.
Drain the spaghetti when it’s ready, keeping back a ladleful of the pasta water, then return to the pan. Add the tapenade and toss, adding a splash of the reserved cooking water if the pasta looks a little dry. Taste, season if needed, then serve.