Tuesday, May 22, 2007

On My Hearth: Mediterranean Pasta with Artichokes, Olives, and Tomatoes

I found this recipe in the recent issue of Body + Soul magazine, am going to give it a try tonight. I love artichokes and olives so I expect it'll be a big hit!

Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Prep: 15 minutes Total: 25 minutes

Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.


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.


Aisling said...

Rapunzel, Mmmm, this sounds wonderful. This is exactly how I like to cook: simple, quick, healthy and flavorful. I'd skip the parmesean, but otherwise this sounds amazing!

Rapunzel said...

Aisling, I agree that the Parmesan might not be necessary, but I'd add some red pepper flakes because, like I wrote earlier, I love 'em!

Aisling said...

Rapunzel, You know, I'd probably splash some red pepper flakes on there too. I seem to do that automatically with so many things. It is one of my favorites also!