This olive tapenade pasta is the perfect quick dinner for an olive lover! It is a simple pasta dish with plenty of tapenade and tuna. This simple meal is perfect for a busy weeknight and is sure to please the whole family. This olive tapenade pasta is gluten free, dairy free and nut free.
This olive tapenade pasta is made in a single large skillet, just like my one pan gluten free cheesy taco skillet.
why you'll love this recipe
- The olive tapenade is the CLEAR star of the show in this dish. It gives the whole meal its flavor.
- The best part about this Olive Tapenade Pasta recipe is that it is a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
- This recipe is allergy friendly. You can use gluten free pasta like I did for gluten free recipe. Skip any cheese for an easy dairy free recipe!
What is Olive tapenade?
Think salsa or bruschetta but italian…and with olives! Olive tapenade is made up of olives, capers, and sometimes anchovies all finely chopped together. You can make your own from scratch or buy a store bought version to save time.
What pasta should I use?
I use a chickpea pasta, lentil or a brown rice pasta. Those hold their shape better than a cauliflower pasta. I suggest using penne, ziti, or rigatoni but you can really use anything. Even bucatini or spaghetti would work just fine in this Olive Tapenade Pasta!
I look for the brands like banza, jovial or trader joes brown rice quinoa pasta.
ingredients & substitutions
Pasta: Choose any gluten-free kind you like (penne, fusilli, rotini). Cook in salted water for the most flavor.
green olive tapenade: This is a spread made with olives, capers, and oil. Look for one you like, or make your own cup of olive tapenade in a food processor with black olives, green olives, fresh parsley, basil leaves, lemon zest and a bit of olive oil!
Tuna: Canned tuna in water is best for a low-fat option. You can use tuna packed in oil if you prefer, but drain the oil first. I like to flake the tuna before adding it.
Spinach: Fresh spinach adds vitamins and wilts easily in the hot pasta. Frozen spinach, thawed and squeezed dry, works too.
directions
Step 1
Cook the pasta: Bring large pot of water with salt to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
Step 2
Prepare the sauce: While the pasta cooks, combine the olive tapenade, flaked tuna, and chopped spinach in a small pan. Stir until well combined.
Step 3
Combine and finish: Add the drained pasta to the skillet. Warm ingredients together for 1-2 minutes. Add salt and black pepper to taste. Option to add an extra virgin olive oil drizzle on top.
expert tips & tricks
- Use a flavorful olive tapenade with ingredients like capers, anchovies, or garlic for added depth.
- Add a squeeze of fresh lemon juice to brighten the flavors.
- For a vegetarian option, omit the tuna and add another cup of chopped spinach or other vegetables like roasted red peppers or sun-dried tomatoes.
- Get creative with your garnish! Other options include crumbled vegan cheese, parmesan cheese, fresh basil, red pepper flakes, cherry tomatoes, chopped kalamata olives or pine nuts.
- Serve this pasta recipe with golden brown toasted crusty bread or gluten free bread.
- I like to serve with extra drizzles of olive oil, gluten free crispy breadcrumbs or a squeeze of lemon.
how do I make this Olive Tapenade Pasta low carb?
For a low-carb twist, swap the pasta for a veggie noodle option like spiralized zucchini or hearts of palm.
how do I make this Olive Tapenade Pasta vegan?
For a vegan version, ditch the tuna and double the chopped spinach or add another hearty vegetable like roasted lentils or crumbled tempeh.
how to serve, store and meal prep
Serve your Olive Tapenade Pasta hot for the freshest experience. You can also serve it cold for a pasta salad.
Leftovers store well in the fridge for up to 3 days in airtight containers. To freeze, portion it out into separate containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, use a stovetop over medium heat, adding a splash of water or olive oil to prevent drying. Alternatively, pop individual portions in the microwave on medium power, stirring halfway through, until warmed through.
For meal prep, I like to divide cooked pasta into single-serving containers. Store them in the fridge for grab-and-go lunches or quick dinners.
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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
Olive Tapenade Pasta (gluten free)
Ingredients
- 8 oz gluten-free pasta e.g., penne, fusilli, rotini
- 1/2 cup olive tapenade
- 1 can tuna in water drained and flaked
- 2 cups fresh spinach chopped
- salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
- Prepare the sauce: While the pasta cooks, combine the olive tapenade, flaked tuna, and chopped spinach in a large skillet. Stir until well combined.
- Combine and finish: Add the drained pasta to the skillet. Warm ingredients together for 3-5 minutes.
- Season with salt and pepper to taste.
- Serve and enjoy.
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