Trader Joe’s Olive Tapenade Pasta

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This Trader Joe’s Olive Tapenade Pasta is a simple take on the Italian version of “pasta puttanesca” ~ a savory, tomato-based pasta made with olive oil, olives, capers, garlic…what’s not to love?! This pasta dish is super easy to make and works well as a side dish with fish or chicken, or perfect as a stand-alone pasta meal!

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Trader Joe's Olive Tapenade pasta on a fork.

A mistake I keep on making…

Don’t you love when mistakes or “accidents” in the kitchen end up working out? Using Trader Joe’s olive tapenade in my pasta puttanesca wasn’t exactly a MISTAKE…I just ran out of kalamata olives and happened to throw a whole tub of the tapenade into my pasta!

Ask me if I have used anything different since. Nope. This Trader Joe’s olive tapenade works perfectly. This pasta dish is super flavorful and pairs perfectly with a firm white fish like sea bass or halibut…very Mediterranean-diets’ish! But heck, I won’t argue if you just want to devour a giant bowl of it and nothing else. Enjoy my “mistake.” Cheers,

RECIPE INGREDIENTS

You’ll need the following ingredients to make Trader Joe’s Olive Tapenade Pasta:

Ingredients needed to make Trader Joe's olive tapenade pasta.

INGREDIENT NOTES

Olive Tapenade: Trader Joe’s has two types of olive tapenade. One in the refrigerated section and a shelf-stable version found on the shelf near the olives/tomatoes. I personally like the refrigerated version much better, but if you can’t find it, the shelf-stable one will work, too.

Canned Tomatoes: Trader Joe’s sells whole, canned San Marzano tomatoes which are the most flavorful.

Aglio Olio Seasoning: This seasoning is one of the holy grails in my spice cabinet. It’s good on pretty much everything! It’s a blend of garlic, parsley, red pepper flakes, and salt. Although not as good, you can substitute this seasoning with 1 tsp garlic powder, 1/2 teaspoon parsley flakes, 1/2 tsp oregano, 1/2 tsp sea salt, and a pinch of red pepper flakes. You can also use Italian seasoning.

Casey’s Top Tip: Canned whole tomatoes (especially San Marzano) have so much more flavor than canned diced tomatoes. Just use kitchen shears or a wooden spoon to break them up right in the pan!

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Pinterest pin showing Trader Joe's olive tapenade on the top and the olive tapenade pasta on the bottom.

I hope you love this Trader Joe’s Olive Tapenade Pasta! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Trader Joe’s Olive Tapenade Pasta

Casey Rooney
This Trader Joe's Olive Tapenade Pasta is a simple take on the Italian version of "pasta puttanesca" ~ a savory, tomato-based pasta made with olive oil, olives, capers, garlic…what's not to love?! This pasta dish is super easy to make and works well as a side dish with fish or chicken, or perfect as a stand-alone pasta meal as well!
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4

Ingredients
  

  • 1 lb. spaghetti
  • 1 tbsp olive oil
  • 1 tbsp garlic, minced
  • 1 28 oz. can of whole tomatoes I prefer San Marzano
  • 1 8 oz. container Trader Joe's Olive Tapenade See Note 1
  • 2 tbsp capers
  • 1 tsp Worcestershire sauce
  • 1/2 cup grated Parmesan cheese + more for serving
  • freshly chopped basil or parsley for serving optional

Instructions
 

  • Cook garlic: In a large skillet over low heat, warm the olive oil. Add garlic and cook for one minute until fragrant, stirring often to ensure the garlic doesn’t burn.
  • Add: Turn the heat to medium and add tomatoes and break up them with a wooden spoon ( you can also use clean hands or kitchen shears). Add olive tapenade, capers, aglio olio seasoning, and Worcestershire sauce. Stir to combine. Bring to a boil, then turn the heat to low and simmer for 10-12 min.
  • Cook Pasta: While the sauce is cooking, cook spaghetti according to package instructions. Drain and set aside.
  • Finish: Add the hot pasta to the sauce and toss to combine. Toss in Parmesan cheese, then sprinkle with basil or parsley, if using.

Notes

Note 1: I prefer the “fresh” olive tapenade from the refrigerated section (see the photo above). If you can’t find it, you can substitute the shelf-stable (jarred) version.
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Recipe Rating




One Comment

  1. 5 stars
    This olive tapenade pasta has all the flavors of traditional pasta puttanesca! I hope you love it as much as we do!