Mediterranean Pasta with Artichokes, Olives, and Tomatoes

Ingredients

• ½ cup fresh basil leaves, torn
• ¼ cup grated Parmesan cheese, plus more serving
• 1 pint cherry or grape tomatoes, halved lengthwise
• ¹/₃ cup pitted kalamata olives, quartered lengthwise
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• ½ cup dry white wine
• 2 garlic cloves, thinly sliced crosswise
• + 4 more ingredients
• • ½ medium onion, thinly sliced, lengthwise
  • 2 tablespoons olive oil
  • 12 ounces whole-wheat spaghetti
  • Coarse salt and ground pepper

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, sti...

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