Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Name: Mediterranean Pasta with Artichokes, Olives, and Tomatoes
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

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

Source: Body+Soul, April/May 2007

25 mins 15 mins 4

Total Time Prep Servings

Ingredients

Directions

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.