Mediterranean Pasta with Artichokes, Olives, and Tomatoes


  • 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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