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This Mediterranean pasta is simple and boasts a lot of flavor thanks to olives and artichokes. Ready in 30 minutes, the pasta is tossed in a cherry tomato sauce cooked with garlic and olive oil, making it creamy and so delicious. 
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5 from 8 votes

Mediterranean Pasta With Artichokes and Olives

This Mediterranean pasta is simple and boasts a lot of flavor thanks to olives and artichokes. Ready in 30 minutes, the pasta is tossed in a cherry tomato sauce cooked with garlic and olive oil, making it creamy and so delicious. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6
Author: Shadi HasanzadeNemati

Ingredients

  • 1 lb spaghetti
  • 2 tbsp olive oil
  • 3 cloves garlic sliced
  • 1/2 tsp chili pepper flakes
  • 4 cups cherry tomatoes
  • 1 cup marinated artichoke hearts
  • 1 cup kalamata olives sliced
  • 1 tbsp capers
  • 1 tsp kosher salt
  • 1/3 cup parmesan cheese grated
US Customary - Metric

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.

Video

Notes

  • Pasta water contains starch from the pasta, making it a great addition to the sauce to make it creamy.
  • Use different vegetables such as zucchini, peppers and onions if desired.
  • Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the pasta in a pan and add 2 tablespoons of water. Turn the heat to medium high and stir frequently. It takes about 10 minutes for the pasta to heat.
  • To freeze, let the pasta cool completely and transfer it to a freezer-safe container and freeze it for up to 3 months. Thaw in the fridge before reheating.

Nutrition

Calories: 433kcal | Carbohydrates: 64g | Protein: 13g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 1007mg | Potassium: 406mg | Fiber: 5g | Sugar: 5g | Vitamin A: 953IU | Vitamin C: 30mg | Calcium: 114mg | Iron: 2mg