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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 25 mins Servings: 4 bd102865_0507_medpasta.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4 bd102865_0507_medpasta.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 25 mins
Servings: 4
prep: 15 mins
total: 25 mins
prep:
15 mins
total:
25 mins
Servings: 4
4
bd102865_0507_medpasta.jpg
bd102865_0507_medpasta.jpg
Ingredients
Ingredients
- 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
Directions
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.
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.
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.
Cook’s Notes Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.
Cook’s Notes
Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.
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All Reviews for Mediterranean Pasta with Artichokes, Olives, and Tomatoes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mediterranean Pasta with Artichokes, Olives, and Tomatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
