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Penne with Artichokes, Olives and Tomatoes

Posted Nov 16 2009 10:02pm

med_pasta If you are a pasta lover, this pasta dish is sure to please.  It is filled with fiber and low in fat.  With garlic, basil, parmesan, and kalamata olives, it has a wonderful Mediterranean flavor.

Ingredients

  • 1/2 yellow onion, thinly sliced lengthwise
  • 2 garlic cloves, sliced thin
  • 1/2 cup dry white wine
  • 1 can (14 oz.) artichoke hearts, drained, rinsed and quartered lengthwise
  • 1/3 cup pitted kalamata olives, quartered lengthwise
  • 1 pint grape tomatoes, halved lengthwise
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/2 cup fresh basil leaves, chopped
  • 12 oz. whole-wheat penne
  • Salt and ground pepper

Directions

  1. In a large pot, boil water.  Once it reaches a full boil, add penne until it is cooked. Drain, but reserve 1 cup of pasta water. Return pasta to pot.
  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3 – 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  3. 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 pasta. Serve with additional cheese.
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