Pasta Black Olive Tapenade and Roasted Tomatoes


by: Quite Chefy

This simple pasta dish combines tangy black olives with sweet roasted tomatoes and creamy fresh mozzarella cheese for a great, quick and easy weeknight meal.


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serves: 4

Black Olive Tapenade

1.5 tsp capers

2 cloves garlic

185 g black olives

3 tbsp lemon juice

4-5 tbsp olive oil

Salt and Pepper to taste


800 g cherry tomatoes or plum tomatoes

500 g fusili or other pasta

300 g fresh mozzarella cheese

Fresh thyme, finely cut

Nutrition Facts
Pasta Black Olive Tapenade and Roasted Tomatoes

Servings Per Recipe: 4

Amount per Serving

Calories: 557

  • Total Fat: 29 g
  •     Saturated Fat: 5.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 932.8 mg
  • Total Carbs: 64.7 g
  •     Dietary Fiber: 10 g
  •     Sugars: 23.3 g
  • Protein: 14.2 g

how is this calculated?

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1.  For Tapenade

2.  Rinse olives and capers under cold water and drain.

3.  In a food processor or blender, add capers, olives, garlic and lemon juice.

4.  Blend to a paste.

5.  Add olive oil and blend again until smooth.

6.  Add salt and pepper to taste

7.  For Roasted Tomatoes

8.  Lay out tomatoes in a roasting pan.

9.  Cut larger tomatoes in half.

10.  Drizzle with olive oil, salt, pepper, and fresh thyme.

11.  Bake at 200°C for approximately 10 minutes until softened and starting to caramelize.

12.  For Pasta

13.  Cut mozzarella into smaller chunks.

14.  Boil pasta in salted water until al dente.

15.  Drain pasta.

16.  Mix pasta with desired amounts of tapenade and mozzarella cheese.

17.  Serve with roasted tomatoes.

Cooks' note:
The olive tapenade can be made a day ahead and warmed up later.

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