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    Home » Recipes » Pasta & Noodles

    June 7, 2015 6 Comments

    Tomato, Tapenade & Pine Nut Pasta

    1.7K shares
    Jump to Recipe

    Did you make the Olive & Sun-Dried Tomato Rustic Tapenade yet? Did you eat it all? I don't blame you if you ate it all, but if you did, you might want to make it again so you can make this scrumptious pasta! All you need is half of the tapenade to recipe, some cherry tomatoes, and some pine nuts and you end up with this glorious pasta dish. Such a simple weeknight meal, and it taste like you should be sitting in a tiny cafe in the heart of Italy.

    tomato-tapenade-and-pine-nut-pasta-



    The cherry tomatoes add a pop of sweet juiciness, the tapenade adds a whole shebang of flavour, then finish of the pasta with a sprinkle of toasted pine nuts for a creamy nutty yumminess. Now where's my fork?

    tomato-tapenade-and-pine-nut-pasta-1

    I haven't tried this recipe with a store bought tapenade, but I am sure it would work great as well. Just beware that tapenades vary a lot in flavour and intensity, so you might want to start with a small amount of the tapenade and add more to taste.

    tomato-tapenade-and-pine-nut-pasta-5

    To start, toast the pine nuts. Do this by putting them in a small pan over medium heat. Shake the pan and keep a careful eye on them as they tend to burn quickly. They will only need a couple of minutes. As soon as they get some golden colour, remove them from the heat.

    tomato-tapenade-and-pine-nut-pasta-4

    Slice the cherry tomatoes in half, and finely mince the garlic. Put a pan that's large enough to hold all of your pasta over medium-high heat.

    tomato-tapenade-and-pine-nut-pasta-6

    Sauté the cherry tomatoes in olive oil for about 5 minutes until they soften. Add the garlic and sauté one minute more.

    tomato-tapenade-and-pine-nut-pasta-3

    Then add the tapenade and remove from the heat. Toss with the pasta, garnish with the toasted pine nuts, and badda bing, badda boom, pasta is ready!

    tomato-tapenade-and-pine-nut-pasta-2

    Print Recipe
    4.50 from 2 votes

    Tomato Tapenade & Pine Nut Pasta

    This recipe was inspired by The Kitchy Kitchen's recipe for Penne Pasta Salad, With Olive Tapenade, Fresh Herbs + Pine Nuts. Be sure to try this recipe as well, it's vegan!
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: Italian
    ingredient tag: noodles & pasta, tomatoes
    Servings: 4 Servings
    Calories: 524kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¼ cup pine nuts
    • 1 tablespoon olive oil
    • 2 cups cherry tomatoes, halved
    • 2 cloves garlic, minced
    • ¾ cups olive & sun-dried tomato rustic tapenade (about half the recipe)
    • 4 cups short pasta (such as penne, macaroni, bowties, or fusilli)
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    Instructions

    • Bring a large pot of water to a boil and cook the pasta according to package directions.
    • Toast the pine nuts by heating them in a small pan over medium heat for a few minutes. Keep a careful eye on them as they can burn quickly. Shake the pan and as soon as they start getting golden colour on them, remove them from the heat and set aside.
    • Heat a pan large enough to hold all the pasta over medium-high heat. Add the olive oil and when hot add the cherry tomatoes. Be careful, the cherry tomatoes contain lots of water so the pan may spatter at you. Sauté the cherry tomatoes for about 5 minutes until they are softened. Add in the garlic and sauté one minute more. Stir in the tapenade and remove from the heat. Toss with hot pasta, sprinkle with the toasted pine nuts, and serve while hot.

    Notes

    *Use a gluten free pasta such as brown rice pasta to make this dish gluten free.

    Nutrition

    Calories: 524kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Featured Ingredient: Pine Nuts.

    Bon Appetegan

    Sam

    « Olive & Sun-Dried Tomato Rustic Tapenade
    Old Fashioned Cocktail »

    Reader Interactions

    Comments

    1. Sally says

      January 23, 2020 at 7:13 am

      Hi - step 3 says “store in the tapenade.” Pretty sure you mean stir in?

      Reply
      • Sam Turnbull says

        January 23, 2020 at 11:40 am

        Yes I did! 🙂

        Reply
    2. Gemini Xettigar says

      June 20, 2016 at 2:27 am

      4 stars
      I love your blog, your recipes are awesome and you make vegan cooking so easy. It's among the few vegan blogs that simplifies it all. I would like to share your recipes every time I cook your culinary masterpieceswith credits to you on Goan Foodomania only to showcase that meat free meals can be super tasty. Though Goan cuisine has amazing vegetarian food with a lot of it also being largely vegan, yet it being a coastal state , it doesn't get highlighted as much as the fish and meat based dishes. It is more effective to show how tasty meat and dairy free meals can be , sometimes instead of putting the ethical perspective. And , yes, you write so well too. I absolutely enjoy reading it. Gemini

      Reply
      • Sam Turnbull says

        June 20, 2016 at 9:01 am

        Aww thanks so much Gemini! That is my goal, to make veganism easy. So happy you appreciate my blog so much, I love having you here. 😀

        Reply
    3. Kathy Sturr says

      June 08, 2015 at 9:08 am

      My favorite flavors and pasta, oh pasta how I can't give you up! Party AND pasta - life is good.

      Reply
      • Sam says

        June 08, 2015 at 1:04 pm

        Yes, I have to agree, your life is sounding pretty damn good right about now! haha.

        Reply

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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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