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Fast & Easy Dinner: Pasta with Artichokes, Olives, and Tomatoes

Fast & Easy Dinner: Pasta with Artichokes, Olives, and Tomatoes

This super quick and healthy pasta incorporates many of my favorite Summer flavors: fresh, fragrant basil, burst in your mouth grape tomatoes, and salty black olives. The natural simplicity of the sauce — the veggies and herbs are barely cooked — pairs perfectly with whole wheat spaghetti.

If you prefer not to cook with wine, use a low sodium chicken broth instead. To make this delicious, vegetarian meal tonight,


Pasta with Artichokes, Olives, and Tomatoes

Pasta with Artichokes, Olives, and Tomatoes

Pasta with Artichokes, Olives, and Tomatoes


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.
  3. Add wine and cook until evaporated, about 2 minutes.
  4. Stir in artichokes and cook until starting to brown, 2 to 3 minutes.
  5. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes.
  6. 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.

Serves 4.

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ditchmagnet ditchmagnet 7 years
I am obsessed with artichokes right now. I cant wait to try this recipe!
Mishell Mishell 8 years
to make this easier, use marinated artichoke hearts. the marinade can be used as the sauce for the dish. when I make this dish I always add little chunks of mozzarella cheese as well.
shoneyjoe shoneyjoe 8 years
Didn't Mark Bittman come out with something like this yesterday?
emalove emalove 8 years
I'll eat anything with artichokes...they are my veggie obsession right now. SO good!
AmberHoney AmberHoney 8 years
Easy and looks delish. I kinda do the same thing with whatever's in the pantry and we just had black olive pesto (store bought) and it was delicious with extra chopped olives.
neonbee neonbee 8 years
Ohh, I'm going to try this... but I hate fresh tomatoes.
chiefdishwasher chiefdishwasher 8 years
Artichokes and olives...the perfect marriage. Party, I am impressed with this tasty, healthy recipe!
Swedeybebe Swedeybebe 8 years
i just love anything with kalamatas in them... this sounds very good, and light. i usually dont like the vegetarian thing for a main dish, so i may try adding strips of chicken breast.
hippiecowgirl hippiecowgirl 8 years
This looks amazing. I love artichoke hearts and olives together in dishes.
26rosebud 26rosebud 8 years
I LOVE lightly seasoned recipes like these, which rely on vegetables and flavor combinations...if that makes any sense.
SugarFreak SugarFreak 8 years
Yum you read my mind! I was thinking about what I was going to make with the artichoke hearts I have sitting in my pantry! Though I also have fresh ones that I'm stumped with :(
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