Lentil Pasta Puttanesca Olive Tapenade (Print Version)

Lentil pasta with savory puttanesca sauce topped with vibrant olive tapenade for Mediterranean flair.

# Components:

→ Pasta

01 - 340 grams (12 oz) dried lentil pasta

→ Puttanesca Sauce

02 - 2 tablespoons olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1/2 teaspoon red pepper flakes
06 - 1 (400 g/14 oz) can crushed tomatoes
07 - 60 grams (1/3 cup) pitted Kalamata olives, roughly chopped
08 - 2 tablespoons capers, rinsed
09 - 4 anchovy fillets, chopped (optional)
10 - 1 teaspoon dried oregano
11 - 1/4 teaspoon freshly ground black pepper
12 - Salt to taste
13 - 1 tablespoon chopped fresh parsley, plus extra for garnish

→ Olive Tapenade

14 - 80 grams (1/2 cup) pitted black olives
15 - 80 grams (1/2 cup) pitted green olives
16 - 2 tablespoons capers, rinsed
17 - 2 tablespoons extra-virgin olive oil
18 - 1 tablespoon lemon juice
19 - 1 small clove garlic
20 - Freshly ground black pepper to taste

# Directions:

01 - Prepare the lentil pasta according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside for later use.
02 - While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté for 3 to 4 minutes until softened and translucent.
03 - Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
04 - Stir in the crushed tomatoes, chopped Kalamata olives, rinsed capers, chopped anchovy fillets (if using), dried oregano, and freshly ground black pepper. Add a pinch of salt to season. Bring the mixture to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
05 - Concurrently, prepare the olive tapenade. In a food processor, combine the pitted black olives, pitted green olives, rinsed capers, extra-virgin olive oil, lemon juice, and small garlic clove. Add freshly ground black pepper to taste. Pulse the ingredients until they are coarsely chopped but not completely pureed, achieving a chunky texture.
06 - Add the cooked lentil pasta to the skillet with the puttanesca sauce. Toss to combine, incorporating the reserved pasta water a little at a time as needed to achieve your preferred sauce consistency. Stir in the chopped fresh parsley.
07 - Divide the pasta among four plates. Top each serving with a generous dollop of the prepared olive tapenade. Garnish with extra fresh parsley before serving.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Packed with plant based protein from lentil pasta
  • Bursting with authentic Italian flavors
  • Easily customizable for vegan diets
02 -
  • High in protein with approximately 22g per serving
  • Ready in just 35 minutes making it perfect for weeknights
  • Contains all five taste sensations sweet salty sour bitter and umami
03 -
  • Always reserve pasta water before draining the starchy liquid helps bind the sauce to the pasta creating restaurant quality results. Even professional chefs rely on this simple trick.
  • When making tapenade resist the urge to overprocess. The textural contrast between the smooth sauce and the slightly chunky tapenade creates interest in each bite. A few quick pulses are all you need.

Return