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.