Favorite Tomato Artichoke Olive Pasta (Meatless)
Who drinks wine when they cook? Me! Cooking a gourmet meal while leisurely sipping a glass of wine is always fun. It also makes the experience relaxed and enjoyable as opposed to hurried and stressed. This is true especially if you have a lot of prep work to do such as chopping, dicing, etc. Drinking wine while you cook also adds a positive vibe to your meal. Especially with today’s meal: Favorite Tomato Artichoke Olive Pasta dish.
Today I want to share a recipe I have been making for years and is our favorite tomato artichoke olive pasta dish. The idea came to me one day as a way to use up fresh tomatoes, and it has been in our meal rotation ever since. What I love about this dish is that it is an awesome way to use fresh tomatoes and fresh tomatoes really are best in this recipe. The idea is to highlight the tomatoes themselves and not use canned, saucy ones. When have a bounty of fresh tomatoes in the garden this dish is a good way to use up some of the surplus. I recommend using either Roma or San Marzo tomatoes for this recipe.
Aside from the fresh tomatoes, one of the ingredients that makes this dish so yummy is the olives. I buy jars of kalamata or Greek mix olives to use in this pasta dish. The salty brine of the olives gives it a nice flavor and sets it apart from other tomato and pasta dishes. However, another equally important ingredient for flavor is the marinated artichokes. These are chopped up and add a tangy taste to the pasta. If you want to stay true to the recipe then I do not recommend leaving either ingredient out.
Kalamata olives really pack the flavor into this dish!
This dish is also very versatile as you can eat it vegetarian or add cooked chicken or shrimp. It is also the perfect recipe to use with fresh or homemade pasta; however, packaged pasta works just as well. Since this is an easy recipe that is packed with flavor, I usually make a big batch, so we have leftovers. Unfortunately, the leftovers never last long around here. If you are having company this pasta will impress, so make sure to pin this recipe to your Pinterest board.
Don’t worry about “messing” this recipe up because it is extremely forgiving. If you don’t have the exact amount of something, it’s okay- it won’t break the recipe. Another point to note, if you want more of the “sauce” in your pasta then simply double the sauce ingredients- easy!
favorite Tomato Artichoke Olive Pasta
Serve it with homemade crusty bread and a glass of chardonnay- perfect!
3 lbs. of fresh Roma or San Marzano tomatoes (I don’t recommend canned for this recipe)
1 lb. package of angel hair or spaghetti pasta
1 packed cup of Kalamata olives halved
2 large cloves of garlic or several small ones minced
1/4 cup of olive oil
1 packed cup of drained and chopped marinated artichokes
2 tsps. of sea salt
Fresh shredded parmesan (optional)
Start by cooking pasta in a large pot of well-seasoned water. It should be salty like the sea, so approximately 2-3 tbsps. for a large pot of water. Follow package directions for cooking pasta and drain and set aside pasta when done. While the pasta water is heating make the “sauce”. First, wash, seed, and chop tomatoes. Next, peel and chop garlic. Heat 1/4 cup of olive oil in a large sauté pan over medium-high. Add prepared tomatoes, garlic, and 2 tsps. of salt. Sauté for a few minutes until the tomatoes just begin to break down. Add Kalamata olives and artichokes and stir for a few more minutes until heated through. Pour the mixture over cooked pasta and toss till mixed in. If desired and garnish with parmesan cheese. Yum!
Wonderful with crusty artisan bread!
So delicious and flavorful!
Pair this meal with this fresh late summer cocktail drink:
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