Description
A comforting and flavorful pasta dish featuring artichoke hearts, olives, and a creamy sauce that makes every meal feel special.
Ingredients
- 12 ounces pasta (any type)
- 2 tablespoons extra virgin olive oil
- 2 shallots (finely chopped; substitute with onion if necessary)
- 3 cloves garlic (grated)
- 2 small cans (14 oz each) artichoke hearts (quartered)
- ½ cup olives (pitted)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice (optional)
- ¾ cup grated parmesan (or dairy-free cheese)
- ¼ cup water
- 3 tablespoons parsley (finely chopped)
- 2 tablespoons pine nuts (toasted, optional)
Instructions
- Warm up the olive oil in a large skillet over medium heat.
- Add the finely chopped shallots and fry gently for 2 minutes.
- Introduce grated garlic and add olives, quartered artichoke hearts, salt, and black pepper. Cook for 5 minutes, stirring often.
- Optional: Squeeze in lemon juice and cook for one more minute until the liquid has evaporated.
- Transfer half of the artichoke and olive mixture to a food processor. Add grated parmesan and water. Blend until you achieve a creamy, pesto-like sauce.
- Return the sauce to the pan with the remaining artichokes.
- Cook the pasta al dente in a large pot of salted boiling water per package instructions. Reserve one cup of pasta water before draining.
- Add the drained pasta to the pan with the sauce. Stir in ½ cup of reserved pasta water and finely chopped parsley. Toss everything on medium heat until the pasta is fully coated in the sauce.
- Adjust the flavor with more parmesan, olive oil, salt, pepper, and reserved pasta water as needed.
- Serve immediately as is or top with toasted pine nuts, mint leaves, and a drizzle of olive oil.
Notes
Feel free to experiment with different types of pasta and adjust the seasonings according to your preference.