12 oz whole wheat pasta - linguine, cavatappi, etc.
2 T olive oil
1/2 sweet onion thinly sliced lengthwise
2 garlic cloves thinly sliced crosswise
1/2 c dry white wine
1 can artichoke hearts drained, rinsed, quartered lengthwise
1/2 c kalamata olives quartered lengthwise
1 pt cherry or grape tomatoes halved
1/2 c parmesan/reggiano cheese halved
1/2 c fresh basil leaves torn
salt and pepper
sliced cooked beef smoked sausage if desired
cubed feta cheese for garnish if desired
Instructions
In a large pot, cook pasta with salt al dente. Drain, reserving 1
cup pasta water.
Meanwhile, in a large skillet, add 1 T olive oil and sauté onions
2-3 minutes. Add garlic sauté 1 -2 minutes. Add salt and
pepper. Add wine and cook down 2-3 minutes.
Stir in artichokes and sausage and cook 2 minutes. Add olives and half the
tomatoes and cook 1-2 minutes. Add pasta to the skillet. Add
remaining tomatoes, 1 T oil, parm/reggiano cheese and basil. Thin with
pasta water if necessary. Serve and top with feta cheese.
Originally Submitted
4/23/2016
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