Left Continue shopping
Your Order

You have no items in your cart

Product Pairings

Green Olive Tapenade Pasta


  • 156g Goya Manzanilla Cocktail Olives - pitted
  • 56g Anchovies
  • 56g Parsley, chopped
  • 160ml Extra Virgin Olive Oil
  • 1/4 cup Goya Capers
  • 1 pc Lemon, zested and juiced
  • 1/2 tsp Iodized fine salt
  • 1/4 tsp Pepper
  • 637g Cooked Fusilli Pasta
  • 150g Cherry Tomatoes, cut in half
  • 1/8 cup Parmesan, grated


  1. Using a food processor, combine all tapenade ingredients and pulse until coarsely chopped.
  2. In a pan, saute one fourth cup of tapenade and tomatoes, saute until fragrant.
  3. Add pasta and toss to mix well.
  4. Remove from heat and sprinkle with parmesan cheese before serving.