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, read more.
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
- 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.
- Main Dishes, Pasta