Favorite Tomato Artichoke Olive Pasta
Serve this flavorful pasta dish with homemade crusty bread and a glass of chardonnay- perfect! One point to note, if you want more of the "sauce" in your pasta, then double the sauce ingredients- easy!
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Ingredients
- 3 lbs. Fresh Roma or San Marzano tomatoes (not canned)
- 1 lb. package of angel hair or spaghetti pasta
- 1 cup (packed) Kalamata olives halved
- 2 large cloves of garlic or several small ones minced
- 1/4 cup olive oil
- 1 cup (packed) drained and chopped marinated artichokes
- 2 tsps. sea salt
- fresh shredded parmesan (optional)
Instructions
- Start by cooking pasta aldente 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 the package directions for cooking pasta, then drain it. Set aside the 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 heat.
- Add prepared tomatoes, garlic, and 2 tsps. of salt (or season to taste with salt). Sauté for a few minutes until the tomatoes begin to break down.
- Add the 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, garnish with Parmesan cheese.
- Enjoy!