Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Prep Time:
15 mins
Total Time:
25 mins

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.


  • 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

  • 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


  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.


Cook's Notes

Whole-wheat pasta has almost twice the amount of fiber of traditional semolina pasta.

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