Wednesday, May 13, 2009

Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Mike and I made Mediterranean Pasta with Artichokes, Olives and Tomatoes for dinner last night.  We make this dish in the spring and summer.   B loves it almost as much as I do.  She loves olives! 

The recipe is from Body and Soul Magazine.

Mediterranean Pasta with Artichokes, Olives, and Tomatoes


Serves 4

  • Coarse salt and ground pepper
  • 12 ounces whole-wheat spaghetti **
  • 2 tablespoons olive oil
  • 1/2 medium onion , thinly sliced, lengthwise
  • 2 garlic cloves, thinly sliced crosswise
  • 1/2 cup dry white wine
  • 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
  • 1/3 cup pitted kalamata olives, quartered lengthwise
  • 1 pint cherry or grape tomatoes , halved lengthwise
  • 1/4 cup grated Parmesan cheese, plus more serving
  • 1/2 cup fresh basil leaves, torn


    1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
    2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
    3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

** I use quinoa pasta. It pairs nicely with the rest of the ingredients.  Also, good for me gluten free.  


Jennifer said...

I LOVE that B loves olives. I will definately make this. It seems lik one of those recipes that you always have the ingredients for.

Stephanie said...

I was going to say that looks like something we do, but with shaved Parmesan.
I see you have parm!