Recipe: Spaghetti with courgette, Kalamata olive tapenade and burrata

Back to overview

Recipes & more

This Mediterranean pasta dish is quick to prepare and uses just 5 ingredients. Recipe by Beau Schenk, Keukenmeid

Ingredients for 2 servings:


  1. To make the tapenade, combine the Kalamata olives and lemon juice and blend to a chunky consistency. If using plain olives, add herbs to taste.
  2. Wash the courgette and use a spiraliser to create thin ribbons. Don't have a spiraliser? Using a large knife, thinly slice the courgette lengthwise and then cut the slices into thin strips.
  3. Pat the courgetti dry using a paper towel and fry the ribbons in a little oil for about 2 minutes.
  4. Cook the spaghetti until al dente. Drain, then combine the pasta with the courgetti and most of the olive tapenade, reserving some for plating.
  5. Divide the pasta between two plates and place half a burrata ball on each plate. Finely chop the pistachios. Sprinkle the reserved tapenade and the chopped pistachios over the pasta.
© gebana 2024. All rights reserved.
All prices incl. VAT plus shipping costs and, if applicable, cash on delivery charges, unless otherwise stated.