Savor the deliciousness of the Mediterranean with our easy-to-make Mediterranean Pasta featuring artichokes, olives, and tomatoes. This dish is all about the simple joy of pasta paired with tender artichoke hearts, briny olives, and juicy tomatoes, all coming together to create a delightful burst of flavors. In just a few easy steps, you can bring the Mediterranean coast right to your kitchen, making it a perfect choice for a satisfying meal that's both tasty and straightforward to prepare.
What is great about this Mediterranean Pasta with Artichokes, Olives, and Tomatoes?
This pasta dish captures the essence of Mediterranean cuisine, known for its use of fresh ingredients, aromatic herbs, and bold flavors. The combination of artichokes, olives, and tomatoes provides a medley of tastes and textures that is both satisfying and refreshing.
It's a straightforward recipe that's perfect for both novice and experienced cooks. You can create a restaurant-quality meal without the need for complex techniques or a long list of ingredients.
You can easily tailor this dish to your preferences by adding ingredients like garlic, fresh herbs, or a sprinkle of Parmesan cheese. It's adaptable to various dietary needs and can be made vegetarian or vegan.
The dish achieves a delightful balance of flavors—tangy from the tomatoes, briny from the olives, and earthy from the artichokes. These elements come together beautifully to create a well-rounded taste.
Tips
Use whole-wheat pasta for a healthier pasta dish with great tastes of the Mediterranean!
Whole-wheat pasta has almost twice the amount of fiber of traditional pasta.
Taste your dish as you go along. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice to balance the flavors to your liking.
Consider adding fresh herbs like basil, parsley, or oregano for a burst of freshness and color. Sprinkle them over the finished dish or incorporate them into the sauce.
Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
8 ounces of whole-wheat spaghetti or penne pasta
3 tbsp of extra virgin olive oil
1 small onion, minced
3 garlic cloves, thinly sliced crosswise
1/2 cup of dry white wine
1 can artichoke hearts, drained, rinsed, and quartered
1/4 cup pitted kalamata olives, quartered lengthwise
1/4 cup pitted Castelvetrano olives, quartered lengthwise
Salt and pepper to taste
1/4 cup crumbled Feta cheese for serving
Parsley for serving
Directions:
1. In a large pot of boiling salted water, cook the pasta until al dente according to package directions. Drain and reserve about 1 cup of the pasta water. Return the pasta back to the pot.
2. Meanwhile, in a large skillet, heat olive oil over medium. Add onion and garlic, season with salt and pepper, and cook by occasionally stirring until fragrant, about 3 to 4 minutes. Add the wine and cook until evaporated, about 2 minutes.
3. Stir in the artichokes, add the olives and the tomatoes; cook until tomatoes start to break down, 3 to 5 minutes. Add the pasta to the skillet and continue to cook for about 3 minutes. Thin with reserved pasta water, if necessary. Serve with Feta and the parsley, and enjoy the rest of the wine with the meal.
Suggested Pairing
Pair with a Zinfandel or Chianti.
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