Pasta with Artichokes, Tomatoes, and Kalamata Olives

Sami (4 of 4)I like pasta and Jack loves pasta, but I get tired of the red and white sauce varieties.  Tonight we’re having pasta without sauce.  Yeah!  Something tasty and different!

This is a very simple recipe and it’s easy to throw it together.  First of all, I cook about 16 ounces of pasta (I used whole wheat thin spaghetti today, but you can use anything you want) just until it’s done, but not soft or mushy.  Drain it well and then toss it with a little olive oil to keep it from sticking together.

In a skillet, heat 1/4 cup olive oil.  Add about 2 cups cherry or grape tomatoes (cut in half), 1 can artichoke hearts/quartered (cut in half), about 3/4 cups kalamata olives (thinly sliced), 1/4 teaspoon salt, 1/2 teaspoon pepper, and 2-4 Tablespoons dried or fresh basil (according to taste).  Mix together and cook for 3-5 minutes, until heated through.  Add pasta, mix thoroughly, and cook until heated.  Place in serving container and top with 1/2 cup Asiago or Parmigiano/Reggiano cheese.  Serve with bread sticksor garlic bread and enjoy!

Sami (4 of 4)

Pasta with Artichokes, Tomatoes, and Kalamata Olives

Cook 16 ounces pasta until done, but not soft or mushy.  Drain, add a little olive oil to keep it from sticking together.  Set aside.

In skillet, heat 4 Tablespoons (1/4 cup) olive oil.

Add about 2 cups grape or cherry tomatoes (cut in half)

1 can artichoke hearts, quartered (cut in half)

3/4 cup kalamata olives (thinly sliced)

1/4 teaspoon salt

1/2 teaspoon pepper

2-4 Tablespoons dried or fresh basil (according to taste)

Mix together and cook for 3-5 minutes, until heated through.  Add pasta, mix thoroughly, and cook until heated.  Place in serving container and top with 1/2 cup Asiago or Parmigiano/Reggiano cheese.  Serve with bread sticks or garlic bread and enjoy!

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