Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Jul 2, 2024 14:17:01 GMT
M. Hawbaker likes this
Post by barb43 on Jul 2, 2024 14:17:01 GMT
Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Makes 4 Servings
With a tip of the hat to Martha Stewart for this wonderful Mediterranean side dish!
Ingredients:
Coarse salt & ground pepper
12-oz whole wheat spaghetti
2 Tbsp olive oil
1/2 medium onion, thinly sliced lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white cooking 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 for serving
1/2 cup fresh basil leaves, torn
Directions:
Step 1
In a large pot of boiling, salted water, cook pasta until al dente according to package driections. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Step 2
Meanwhile, in a large skillet, heat 1 Tbsp oil over medium-high heat. Add onion and garlic, season with salt & pepper, cook, stirring occasionally until browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes.
Step 3
Stir in artichokes and cook until starting to brown, 2-3 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pastat waer if necessary to coat the spaghetti. Serve with additional cheese.
Makes 4 Servings
With a tip of the hat to Martha Stewart for this wonderful Mediterranean side dish!
Ingredients:
Coarse salt & ground pepper
12-oz whole wheat spaghetti
2 Tbsp olive oil
1/2 medium onion, thinly sliced lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white cooking 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 for serving
1/2 cup fresh basil leaves, torn
Directions:
Step 1
In a large pot of boiling, salted water, cook pasta until al dente according to package driections. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Step 2
Meanwhile, in a large skillet, heat 1 Tbsp oil over medium-high heat. Add onion and garlic, season with salt & pepper, cook, stirring occasionally until browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes.
Step 3
Stir in artichokes and cook until starting to brown, 2-3 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pastat waer if necessary to coat the spaghetti. Serve with additional cheese.