MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
ARTICHOKE AND BLACK OLIVE PASTA SAUCE
Make and share this Artichoke and Black Olive Pasta Sauce recipe from Food.com.
Provided by semichee
Categories Lunch/Snacks
Time 15m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
- In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
- Serve.
Nutrition Facts : Calories 381.1, Fat 5.9, SaturatedFat 0.8, Sodium 820.7, Carbohydrate 69.6, Fiber 4.4, Sugar 12.5, Protein 12.4
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
ARTICHOKE, OLIVE & LEMON PASTA
Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
- Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.
Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
ARTICHOKE AND OLIVE MARINARA SAUCE
Make and share this Artichoke and Olive Marinara Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
- Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
- Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
- Enough for 1 lb of pasta, such as penne.
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
ARTICHOKE CARBONARA
Like most traditional Italian dishes, pasta alla carbonara, quintessentially Roman, employs a minimum of simple ingredients to create a hearty and delicious meal. Guanciale provides salt and fat, while Pecorino Romano and egg yolks mixed with pasta water - a prized Italian secret - help create the velvety sauce. To truly gild the lily, consider a raw egg yolk on top of the pasta. Artichokes, a Roman favorite, come to this dish to soak up the flavors of the guanciale while melting into the pasta. The traditional pasta used in trattorias is tonnarelli, but spaghetti or bucatini are perfect substitutes.
Provided by Anna Francese Gass
Categories dinner, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
- While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
- Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
- Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
- Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
- While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
- Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
- Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.
ARTICHOKE-BASIL PASTA SAUCE
"I received this recipe from my college roommate, and it quickly became one of my favorites," notes Janet Bischof of Sumter, South Carolina. "Basil gives the meatless pasta sauce just the right taste."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.
Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
MEDITERRANEAN ARTICHOKE PASTA
Artichoke hearts, black olives and diced tomatoes give this easy weeknight pasta dish the colors and flavors of the Mediterranean.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
- Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 55 g, Fiber 5 g, Sugar 6 g, Protein 12 g
More about "artichoke and black olive pasta sauce recipes"
ARTICHOKE AND SUN-DRIED TOMATO PASTA RECIPE
From thespruceeats.com
PENNE WITH TOMATOES, ARTICHOKES & BLACK OLIVES - RECIPE ...
From finecooking.com
PASTA WITH ARTICHOKE HEARTS, BLACK OLIVES AND ZUCCHINI RECIPE
From cooksdelight.com
PASTA WITH ARTICHOKE SAUCE - ARTICHOKE SAUCE PASTA RECIPE
From howsweeteats.com
5/5 (60)Category Main CourseCuisine AmericanTotal Time 25 mins
- Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
- Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
- Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
CANNED ARTICHOKE AND PASTA RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
MEERA SODHA’S VEGAN RECIPE FOR FENNEL, PEPPER AND BLACK ...
From theguardian.com
MEDITERRANEAN PASTA | FAST, HEALTHY PASTA RECIPE ...
From wellplated.com
PASTA WITH BLACK OLIVE SAUCE RECIPE
From crecipe.com
KALAMATA OLIVES AND ARTICHOKE PASTA | MEDITERRANEAN DIET ...
From dianekochilas.com
JOHNNY CARINO’S ANGEL HAIR PASTA WITH ARTICHOKES - COPYKAT ...
From copykat.com
EASY SKILLET ARTICHOKE SPAGHETTI RECIPE - AN ITALIAN IN MY ...
From anitalianinmykitchen.com
PROVENçAL CHICKEN, ARTICHOKE AND OLIVE PASTA - CHATELAINE
From chatelaine.com
RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES RECIPE ...
From leitesculinaria.com
HOW TO MAKE ARTICHOKE AND OLIVE PASTA SAUCE | VIDEO RECIPE ...
From thefeedfeed.com
HEALTHY MEDITERRANEAN PASTA WITH ARTICHOKES AND OLIVES
From watchwhatueat.com
WORLD BEST PASTA RECIPES: ARTICHOKE AND BLACK OLIVE PASTA ...
From bestpastafood.blogspot.com
ARTICHOKE AND PASTA RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CREAMY ARTICHOKE PASTA RECIPE ROMAN-STYLE - RECIPES FROM ITALY
From recipesfromitaly.com
PESTO – SPAGHETTI WITH ARTICHOKES AND OLIVES
From bosskitchen.com
EASY HOMEMADE PASTA SAUCE WITH ARTICHOKE HEARTS - VEGGIE ...
From veggiefunkitchen.com
ITALIAN PASTA WITH ARTICHOKES AND GREEN OLIVES
From ceceliasgoodstuff.com
20 RECIPES THAT USE A CAN OF BLACK OLIVES | ALLRECIPES
From allrecipes.com
ARTICHOKE PUTTANESCA-FORGET ITS SAUCY REPUTATION - THE ...
From thetasteworkshop.com
SPINACH ARTICHOKE PASTA BAKE - THE LAST FOOD BLOG
From thelastfoodblog.com
ARTICHOKE & OLIVE PASTA RECIPE - SHOULDERS WITH FRECKLES
From shoulderswithfreckles.com
OLIVE AND ARTICHOKE PASTA SALAD RECIPE - WELL VEGAN
From wellvegan.com
ANGEL HAIR PASTA WITH OLIVE, ARTICHOKE AND MOZZARELLA RECIPE
From centercutcook.com
PASTA WITH ARTICHOKE HEARTS, BLACK OLIVES AND ZUCCHINI RECIPE
From foodnewsnews.cc
LEMONY ROASTED ARTICHOKE AND OLIVE PASTA | THE LEMON APRON
From thelemonapron.com
PASTA WITH CREAMY GARLIC-ARTICHOKE SAUCE - OMG OLIVE OILS ...
From omgoliveoils.com
ARTICHOKE PASTA SAUCE - THERESCIPES.INFO
From therecipes.info
CREAM OF MUSHROOM PASTA RECIPE - THERESCIPES.INFO
From therecipes.info
LEMON, ARTICHOKE, AND OLIVE PASTA - KOHLER CREATED
From kohlercreated.com
CHICKEN ARTICHOKE AND OLIVE RECIPE - CREATE THE MOST ...
From recipeshappy.com
PASTA WITH ARTICHOKE SAUCE RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love