Food & Cooking Recipes Ingredients Pasta and Grains Mediterranean Pasta with Artichokes, Olives, and Tomatoes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 17, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean. Ingredients Coarse salt and ground pepper 12 ounces whole-wheat spaghetti 2 tablespoons olive oil ½ medium onion, thinly sliced, lengthwise 2 garlic cloves, thinly sliced crosswise ½ cup dry white wine 1 can artichoke hearts, drained, rinsed, and quartered lengthwise ⅓ cup pitted kalamata olives, quartered lengthwise 1 pint cherry or grape tomatoes, halved lengthwise ¼ cup grated Parmesan cheese, plus more serving ½ 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. Rate it Print