Lentil Pasta Puttanesca Olive Tapenade (Print Version)

Lentil pasta pairs with bold puttanesca and olive tapenade for an easy Mediterranean main.

# Components:

→ Pasta

01 - 340 g (12 oz)Dried lentil pasta (penne or spaghetti)

→ Puttanesca Sauce

02 - 2 tbspOlive oil
03 - 1 smallYellow onion, finely chopped
04 - 3Garlic cloves, minced
05 - 1/2 tspRed pepper flakes
06 - 1 (400 g/14 oz) canCrushed tomatoes
07 - 60 g (1/3 cup)Pitted Kalamata olives, roughly chopped
08 - 2 tbspCapers, rinsed
09 - 4Anchovy fillets, chopped (omit for vegan preparation)
10 - 1 tspDried oregano
11 - 1/4 tspFreshly ground black pepper
12 - Salt to taste
13 - 1 tbspChopped fresh parsley, plus extra for garnish

→ Olive Tapenade

14 - 80 g (1/2 cup)Pitted black olives
15 - 80 g (1/2 cup)Pitted green olives
16 - 2 tbspCapers, rinsed
17 - 2 tbspExtra-virgin olive oil
18 - 1 tbspLemon juice
19 - 1 smallGarlic clove
20 - Freshly ground black pepper to taste

# Directions:

01 - Cook the lentil pasta according to package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
02 - While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened.
03 - Stir in the minced garlic and red pepper flakes. Cook for 1 minute until aromatic.
04 - Add the crushed tomatoes, chopped Kalamata olives, capers, anchovies (if using), dried oregano, black pepper, and a pinch of salt to the skillet. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the sauce has thickened.
05 - In a food processor, combine the pitted black olives, pitted green olives, rinsed capers, extra-virgin olive oil, lemon juice, small garlic clove, and black pepper. Pulse until coarsely chopped but not pureed to achieve a rustic tapenade consistency.
06 - Add the drained lentil pasta to the skillet with the puttanesca sauce. Toss to coat, adding reserved pasta water as needed to achieve the desired sauce consistency. Stir in the chopped fresh parsley.
07 - Divide the pasta among serving plates. Crown each portion with a generous dollop of the prepared olive tapenade and garnish with additional fresh parsley.

# Expert Advice:

01 -
  • Ready in just 35 minutes for a quick weeknight dinner
  • Packed with 22g of protein per serving from lentil pasta
  • Bold Mediterranean flavors that create restaurant quality at home
  • Perfect balance of briny olives capers and rich tomato sauce
02 -
  • Lentil pasta provides three times the protein of regular pasta
  • The entire dish comes together in just 35 minutes perfect for busy weeknights
  • Leftovers taste even better the next day as flavors continue to develop
  • This recipe is naturally dairy free and can easily be made vegan
03 -
  • Always reserve pasta cooking water before draining the water contains starch that helps sauces cling to pasta and achieve the perfect consistency.
  • For the most flavorful tapenade allow it to rest at room temperature for 30 minutes before serving this lets the flavors fully develop.
  • When chopping olives and capers for the sauce leave them slightly larger than you might think necessary they provide delightful bursts of flavor when encountered in each bite.

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