Spaghetti with Black Olive Tapenade

Name: Spaghetti with Black Olive Tapenade
Yield: Serves 4 to 6
Ingredients: 1/3 cup, pine nuts, toasted; 2/3 cup, pine nuts (⅓ cup toasted), divided; 1 1/2 cups, pitted kalmata olives; 1/2 cup pitted, salt-cured black olives; 3 tablespoons, capers, rinsed; 2 , anchovy fillets, rinsed and patted dry; 2 teaspoons, Dijon mustard; 1/2 , garlic clove, minced; 1/4 cup, extra-virgin olive oil; 1 pound, spaghetti; 1 tablespoon, salt; 1 tablespoon, lemon juice; 2 tablespoons, chopped fresh parsley; , Parmesan cheese

Main Courses
Pasta
Weeknight

By Dan Souza ･ Appears in Cook's Illustrated November/December 2013

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

SERVES 4 to 6

TIME 1 hour, plus 18 hours refrigeration

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