Penne With Tomatoes Artichokes Black Olives Recipes
PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
- Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.
PENNE WITH ARTICHOKES AND BLACK OLIVES
This is a really yummy, fast weeknight dinner. So good with some crusty bread and a glass of red wine.
Provided by Mika G.
Categories Penne
Time 12m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
- Lower heat and simmer for 5 minutes.
- Place pasta in serving bowl and pour artichoke sauce over pasta.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 300.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 11, Sodium 348.8, Carbohydrate 51.9, Fiber 10.5, Sugar 0.5, Protein 10.4
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
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