20 minutes
Enjoy a taste of the Mediterranean with this quick and easy farfalle pasta dressed in a rich olive tapenade sauce. It's a dish that balances the robust flavors of olives with the fresh, aromatic touch of parsley.
0 oz
tablespoons
Garlic, thinly sliced
cloves
tablespoons
Flat Leaf Parsley, chopped
tablespoons
1. Boil Water
Fill a medium pot with water and bring to a boil over high heat. Add about 2 teaspoons of salt per quart of water. Once boiling, add the pasta and cook for about 30 seconds to a minute less than the package instructions for al dente. Once it's cooked drain the pasta from the water, and save about a cup of the pasta water.
2. Sweat Aromatics
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant and just starting to take on a pale golden color. This usually takes about 1-2 minutes. Be attentive as garlic can burn quickly, which would impart a bitter taste.
3. Sauce Pasta
To the pan with the garlic, add the olive tapenade and a quarter cup (60ml) of the reserved pasta water. Add the cooked farfalle to the pan with the sauce. Simmer over low heat, stirring gently, until the pasta is fully cooked and the sauce has thickened enough to cling to the pasta, about 2-3 minutes.
4. Finishing Flavors
Remove the pan from the heat. Stir in the chopped parsley, allowing the residual heat to release its flavor without causing it to wilt excessively. If the sauce seems too thick, add a little more pasta water to reach your desired consistency.
Aim for the best quality pasta you can find. Artisanal dried farfalle made with durum wheat semolina will hold its shape and texture better. For the tapenade, use high-quality olives, capers, and extra-virgin olive oil, as these are the core flavors of your dish.
Start checking the pasta a couple of minutes before the package instructions indicate it should be done. This ensures the pasta doesn't become mushy when tossed with the tapenade.
Combine fresh pitted olives, capers, anchovy fillets, garlic, fresh parsley, a squeeze of lemon juice, and olive oil in a food processor. Pulse until you reach your desired consistency—chunky for texture or smooth for a more refined sauce.
Reserve some of the pasta cooking water before you drain the farfalle. The starchy water is an excellent emulsifier and will help the tapenade coat the pasta evenly, creating a silkier, more cohesive sauce.
Olive tapenade is robust and salty, so balance it with a touch of acidity. A splash of good quality red wine vinegar or fresh lemon juice can brighten the dish. Add a hint of sweetness with a drizzle of honey or a sprinkle of golden raisins plumped in warm water.
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