Artichoke and Olive Medley Pasta

Prep Time: 25 minutes

Cooking Time: 25 minutes

Servings: 4

Ingredients

• salt
• pepper
• 2 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1-pint grape tomatoes, halved lengthwise, divided
• ½ cup fresh basil leaves, torn apart
• 12 ounces whole wheat spaghetti
• ½ medium onion, thinly sliced
• ½cup dry white wine
• 1/3 cup pitted Kalamata olives, quartered lengthwise
• ¼ cup grated Parmesan cheese, plus extra for serving

Process

1. Fill a large pot with salted water.

2. Bring the water to a boil and cook your pasta according to package instructions until al dente.
3. Drain the pasta and reserve 1 cup of cooking water.
4. Return the pasta to the pot and set aside.
5. Heat 1 tablespoon of olive oil in large skillet over medium-high heat.
6. Add onion and garlic, season with pepper and salt, and cook well for about 3-4 minutes until nicely browned.
7. Add wine and cook for 2 minutes until evaporated.
8. Stir in artichokes and keep cooking 2-3 minutes until brown.
9. Add olives and half of your tomatoes.
10. Cook well for 1-2 minutes until the tomatoes start to break down.
11. Add pasta to the skillet.
12. Stir in rest of the tomatoes, cheese, basil, and remaining oil.
13. Thin the mixture with the reserved pasta water if needed.
14. Place on serving dishes and sprinkle with extra cheese.
15. Enjoy!

Nutrition

• Calories: 474
• Fat: 18g
• Carbohydrates: 66g
• Protein: 17g