Pasta in my opinion is the ultimate in comfort food. I love it and my children love it too. I am very picky when it comes to pasta. I love the good Italian imported pasta. I have a small Italian market that I go to and pick up a supply to keep on hand. I make pasta nearly once a week for dinner. So I have enjoyed getting creative with my sauce to keep if from getting boring.
I hope you will enjoy this tasty Italian Pasta with Artichokes and Green Olives Recipe
CeceliasGoodStuff.com | Good Food for Good People
- 2 tablespoons olive oil
- 1 onion chopped finely
- 4 large roasted garlic cloves, minced
- 1 (9 ounce) package frozen artichoke hearts
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon fresh rosemary, roughly chopped
- Pinch of red pepper flakes
- 1 cup red wine – whatever you want to serve with your meal is great!
- 1 (28 ounce) can fire roasted tomatoes
- 1 (8 ounce) can of tomato sauce
- 1 cup Spanish green olives, sliced
- Sea salt and fresh cracked pepper to taste
- In deep pot sauté two tablespoons olive oil, chopped onion, garlic and cook about 3 minutes on medium heat.
- Add artichokes and herbs.
- Add red wine.
- Cook for about 3 minutes or until most of the wine has evaporated this will deglaze the pan and add depth of flavor to the sauce.
- Add fire-roasted tomatoes, and green olives.
- Season with sea salt and fresh cracked pepper to your liking.
- Allow sauce to simmer about 20 minutes.
- Meantime cook pasta according to package.
- Reserve about 1/2 cup of pasta water.
- Serve sauce over pasta, adding the pasta water.
- Gently toss until the pasta is cover in sauce.
- Garnish with shaved Parmesan cheese.
The key to great pasta is not to over cook it. On the package it usually has a suggested cooking time. I like my pasta al dente, there is nothing worse than soggy pasta! My daughter is still mostly vegan so there is no meat in this dish. If you want to add meat try my grilled Italian Herb Chicken. See that recipe link below.
Italian Pasta with Artichokes and Green Olives Recipe
CeceliasGoodStuff.com | Good Food for Good People
I used fire-roasted tomatoes in this recipe to add a different flavor. Roasted tomatoes add a very distinct flavor to sauce, almost a little smoky (YUM!). That slight smoky flavor and the roasted garlic make this a tasty Italian sauce. I love the combination of artichokes and green olives. It reminds me of Europe. They use that combination a lot in sauces. It has a very light briny flavor and I think it is delish!
Italian Pasta with Artichokes and Green Olives Recipe
CeceliasGoodStuff.com | Good Food for Good People
This chicken would be great served over this pasta, if you are looking for more protein.
Recipe for Italian Chicken on the Grill – Click here!
CeceliasGoodStuff.com | Good Food for Good People
One little secret to a great pasta sauce is garlic. I love having roasted garlic on hand to add to my sauce. About once a month or so I take about 3 or 4 whole garlics and roast them in the oven with olive oil. I trim off the top and drizzle each head with olive oil and roast it in the oven for about 1 hour to 1.25 hours. I store them in the fridge in an air tight container and use them as I need them. For pasta sauce I add about 4 – 6 roasted gloves. It gives the sauce a deep rich flavor. Picture above is fresh harvested garlic, I took this photo at a local growers market.
CeceliasGoodStuff.com | Good Food for Good People
Bon Appetit, Cecelia Dardanes, sign up for my weekly email and receive a copy of my EBook,
“Creative Cooking with Cecelia at Casa Linda”
Leave a Reply