Favorite Tomato Artichoke Olive Pasta

Favorite Tomato Artichoke Olive Pasta. January 9, 2021.

Today I want to share a recipe I have been making for years: our favorite tomato, artichoke, and 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 excellent 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 you 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 the flavoring 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, I do not recommend leaving out either ingredient.

This dish is also very versatile; you can eat it as a vegetarian dish or add cooked chicken or shrimp. It is also the perfect recipe for fresh or homemade pasta; packaged pasta works just as well. Since this is an easy, flavor-packed recipe, 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.

One point to note, if you want more of the “sauce” in your pasta, then double the sauce ingredients- easy!