Mediterranean Pasta With Artichokes and Olives
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
433 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Pasta With Artichokes and Olives
Description
Mediterranean Pasta With Artichokes and Olives begins with a sauce of olive oil, sliced garlic, chili flakes, and halved cherry tomatoes cooked until the tomatoes soften and burst, releasing their juices. This forms a lightly spiced, aromatic base. Into this sauce are stirred marinated artichoke hearts, sliced Kalamata olives, and capers, adding briny, tangy, and slightly bitter notes typical of Mediterranean cuisine.
The pasta is cooked separately and then combined with the sauce. A splash of reserved starchy pasta water is mixed in, which helps the sauce cling smoothly to the noodles, creating a creamy texture without extra cream. Finally, freshly grated Parmesan cheese tops the dish, melting slightly to add a savory depth and gentle nuttiness.
This pasta suits a light lunch or dinner and pairs well with a simple green salad or crusty bread to complement the bright, zesty ingredients. The recipe’s flexibility allows substitutions with other vegetables like zucchini or peppers for variety.
Leftovers can be refrigerated up to four days and reheated by adding a bit of water to loosen the sauce. The dish can also be frozen for up to three months with proper thawing before reheating.
Ingredients
- 1 lb spaghetti
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 1/2 tsp chili pepper flakes
- 4 cups cherry tomato
- 1 cup artichoke hearts marinated
- 1 cup kalamata olives sliced
- 1 tbsp capers
- 1 tsp kosher salt
- 1/3 cup Parmesan Cheese grated
Instructions
- Place the cherry tomatoes, garlic, olive oil, crushed red pepper and salt in a large pan. Stir to combine, cover and cook for 15 to 20 minutes until the tomatoes burst and soften.
- Meanwhile, cook the pasta according to the packaging. Save 1 cup of the pasta water for later. Set the pasta aside.
- Once the tomatoes are bursting, give it a good stir and add the olives, artichoke hearts and capers.
- Turn the heat to medium, add the pasta to the sauce and mix. Add ⅓ cup pasta water and mix so it gets creamy. Add more pasta water if needed.
- Top the pasta with freshly grated parmesan and serve.
Notes
- Reserve pasta water to add starch and loosen the sauce for a creamy consistency.
- You can substitute or add vegetables such as zucchini, peppers, or onions for variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove with added water to prevent drying.
- For longer storage, freeze the cooked pasta in a freezer-safe container for up to 3 months and thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 4mg | 1% |
| Sodium | 1007mg | 42% |
| Potassium | 406mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 30mg | 33% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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