Mediterranean pasta with basil, tomato, and artichoke

 
This is one of those dishes I call a “one and dump” due to the satisfying experience of dumping multiple items into one pot. The only ingredient that truly needs cooking is the noodles, so you have come to the right recipe if you need something ready to roll out in 15 minutes flat. Fresh cherry tomatoes, basil, and lemon play a central role, but I’ve woven in artichoke and olives because I happen to love them. You can, of course, mix and match with your own additions or subtractions. I usually make a big batch and eat it warm the first night, and then use any leftovers as a next day pasta salad. It is delicious served both ways.

You’ve come to the right page if you want a tasty meal ready to roll out in about 15 minutes. The biggest demand may well be opening a can. This combination of tender artichoke hearts and briny black olives offers a variety of tastes with “no two bites the same,” according to one of my recipe testers. I usually make a big batch and eat it warm the first night, then serve the rest of the leftovers as a cold pasta salad. The feta cheese is certainly not essential, so skip that if you want this dairy-free. One of our testers passed along a nice tip: When draining your pasta, use a silicone clip-on strainer so you don’t have to remove it from the pot!

| Yield: 4 servings | Time: 20 minutes | 

 
 

  • 12 ounces penne or other similar pasta

  • 4 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 2 tablespoons lemon juice or juice of ½ lemon

  • 1 teaspoon dried oregano

  • 1/4 teaspoon red pepper flakes

  • ½ teaspoon garlic powder

  • 1 teaspoon salt

  • ¾ cup pitted Kalamata black olives, halved

  • 1 (14-ounce) can quartered artichoke hearts, drained

  • 4 green onions, thinly chopped 

  • 1 pint cherry tomatoes, about 2 cups halved

  • 10 to 12 large fresh basil leaves, cut into thin ribbons

  • ¼ cup chopped fresh parsley (optional)

  • Freshly ground black pepper

  • ½ cup vegan parmesan

  • ½ cup toasted pine nuts (optional)

  1. Cook the pasta in a large pot of salted water according to the package directions. Drain, and return the pasta to the pot.

  2. Add the olive oil, red wine vinegar, lemon juice, oregano, red pepper flakes, garlic, and salt, and stir until mixed. Then add the black olives, artichoke hearts, green onions, cherry tomatoes, basil, and parsley and toss until combined. Taste and season with more salt and pepper, as needed.

  3. Serve in individual bowls topped with a generous sprinkle of cheese and pine nuts.

Easy ingredient swaps:

  • Use pitted black olives for Kalamata olives

  • Swap in ½ red onion, thinly sliced, instead of the green onions

  • Use 2 medium cloves garlic, minced, instead of the garlic powder

  • Try ¼ cup Italian dressing instead of the olive oil, red wine vinegar, and lemon juice

 

Betsy Freeman is the author and illustrator of The One & Done Cookbook, on sale now.

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Entrées, VegetarianBetsy FreemanBasil Tomato Pasta, quick pasta, mediterraneanComment