Pasta with Sauteed Tomatoes Olives and Artichokes
Elevate your weeknight dinner routine with this vibrant and easy-to-make Pasta with Sautéed Tomatoes, Olives, and Artichokes. Bursting with Mediterranean-inspired flavors, this dish combines juicy cherry tomatoes, briny Kalamata olives, and tender marinated artichoke hearts, all sautéed in aromatic garlic and olive oil. A touch of red pepper flakes adds just the right amount of heat, while fresh basil provides a fragrant, herbaceous finish. Perfectly al dente pasta ties it all together, and a sprinkle of Parmesan cheese takes it over the top for those who prefer a cheesy garnish. Quick to prepare in just 30 minutes, this vegetarian pasta is a versatile option for a satisfying meal that's as wholesome as it is delicious. Ideal for home cooks looking to bring bold, Mediterranean flavors to the table with minimal effort!
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Recipe Information
Ingredients
- 12 oz dry pasta (spaghetti, linguine, or penne)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 cup pitted Kalamata olives, halved
- 1 cup marinated artichoke hearts, drained and quartered
- 0.5 tsp red pepper flakes
- 0.25 cup fresh basil, chopped
- 0.5 cup Parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set it aside.
Heat olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the halved cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the Kalamata olives, artichoke hearts, and red pepper flakes. Cook for another 3-4 minutes, allowing the flavors to combine.
Add the cooked pasta to the skillet, tossing to coat in the tomato mixture. If needed, add reserved pasta water, one tablespoon at a time, to loosen the sauce.
Season with salt and black pepper to taste.
Remove from heat and sprinkle fresh basil over the pasta.
Serve immediately, topped with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 8928 mg | 388% | |
| Total Carbohydrate | 311.5 g | 113% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 19.3 g | ||
| Protein | 102.2 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1874 mg | 144% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
