Oh that darn Martha, she’s gone and done it again! Just when I think I’m done with her, she draws me back in with a winner…or rather, a Good Thing. The following recipe is a good thing, indeed. And it also helps with our goal of having meat-free dinners at least a few days a week. Enjoy!
Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Serving: Serves 4 (or, if you are like us, 2 people can gobble this whole recipe up in no time!)
· Coarse salt and ground pepper
· 12 oz. whole-wheat spaghetti
· 1 Tblsp olive oil
· 1/2 medium onion , thinly sliced, lengthwise
· 2 - 6 garlic cloves, thinly sliced crosswise (recipe called for 2, but we love garlic so I used 6!)
· 1/2 cup dry white wine (I made mine a fat ½ cup)
· 1 can artichoke hearts, drained, rinsed, and roughly chopped
· 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. Add wine and cook until evaporated, about 2 minutes.
3. 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.