Tagliatelle with Yellow Zucchini and Olive Tapenade

Tagliatelle with Yellow Zucchini and Olive Tapenade



  •     3 yellow zucchini, thinly sliced

  •     2 cloves garlic, peeled and crushed

  •     1/4 cup black olive tapenade

  •     1/2 pound tagliatelle

  •     2 tbsp fresh parsley, minced

  •     3 tbsp extra-virgin olive oil

  •     salt for the pasta water


  1. Wash and thinly slice zucchini.

  2. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic.

  3. When garlic starts to sizzle add slices of zucchini.

  4. auté zucchini over high heat for about five minutes or until they start to brown, lower heat to a medium flame. You need to make sure to turn the zucchini frequently so that they don’t burn.

  5. In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.

  6. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.

  7. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta.

  8. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the zucchini and the tapenade.

  9. Toss with chopped parsley and serve immediately.

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