Sunday, November 6, 2011

Recipe: Artichoke and Olive Pasta

Artichoke and olive pasta, topped with crumbled feta.

Although I usually like to have a recipe to get me started, this pasta was a delicious result of feeling a bit more confident about playing around with ingredients that I thought would go well together.  Success!

Artichoke hearts.

Delicious kalamata olives.

Tomatoes, onion, and garlic.

Artichoke and olive pasta.

Serves: 6


  • 16-ounce box of fettuccini pasta
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, finely chopped
  • 6 roma tomatoes, seeded and chopped
  • 1 can artichoke hearts, roughly chopped
  • 1 cup kalamata olives, roughly chopped
  • Handful of parsley, chopped
  • 1 cup crumbled feta cheese
  • Salt and pepper 
  • 1 lemon, juiced

  1. Cook pasta according to package instructions. 
  2. While pasta is cooking, heat the olive oil in a large skillet over medium-high heat. 
  3. Add onion and garlic and cook until onion is softened, a few minutes. 
  4. Add tomatoes and season with salt and pepper.  Cook for an additional 10 minutes, stirring often. 
  5. In a large bowl, combine the artichoke hearts, tomato mixture, pasta, olives, and parsley.  
  6. Add lemon juice, salt, and pepper, to taste. 
  7. Divide pasta among bowls or plates and top each serving with crumbled feta.

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