some good ol' soul food - Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Isn't it funny how you can smell a certain smell and it can take you back in time to a certain moment in your life? This dish brings me back to my dad cooking in the kitchen filling the entire house with spicy aromas that can make you feel like your in the middle of Italy. This recipe doesn't even come close to my dad's, but it's the best comfort food you can get. Soul filling & belly filling, what more can you ask for? 


  • 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


  • 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.

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