Olive and Lemon Pasta

Olive and Lemon Pasta | universityfoodie.com

I made this olive and lemon pasta recipe with olive tapenade. It was a nice change from spaghetti with marinara sauce.  I used a type of pasta called bucatini (also known as perciatelli), which has become one of my favorite pastas.  Bucatini is basically a spaghetti noodle with a hole through the middle.  If you haven’t ever eaten this type of pasta yet, I strongly suggest trying it out!

Olive & Lemon Pasta | universityfoodie.com

Olive and Lemon Pasta

Total Time: 20 minutes

Yield: 6-8 servings


  • 16 ounces uncooked bucatini pasta
  • 1 cup olive tapenade
  • 1 clove garlic, finely chopped
  • 4-6 basil leaves, chopped
  • 2 tablespoon lemon juice
  • Zest of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste


  1. Cook the pasta according to the package directions, approximately 7 minutes.
  2. In a large and high-sided skillet over medium heat, cook the garlic in olive oil until it has just slightly browned.
  3. Add the cooked pasta into the skillet, and toss with the tapenade and lemon. Cook over medium-low heat for 5 minutes. Season with salt and pepper accordingly - depending on the olives used in the tapenade, the additional amount of salt will vary.
  4. Serve topped with chopped basil.

Olive & Lemon Pasta | universityfoodie.com

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