This simple Mediterranean pasta comes collectively in below half-hour for a vibrant, wholesome weeknight dinner. Tender rigatoni, cherry tomatoes, and a basil breadcrumb end make it really feel particular.
Some nights it’s a pasta night time, however you need one thing a bit extra fascinating than mac and cheese. This Mediterranean pasta with artichokes and olives was born out of that temper: it’s a chunky comfort-food pasta however with vibrant vegetable vitality!
One thing I’ve come to grasp after years of cooking by means of the Mediterranean food plan (for this web site and for my new e book) is how the necessary the form of the pasta is. Right here rigatoni feels substantial stabbed on a fork with chunks of cherry tomato, tangy artichoke, and briny olives. It additionally comes collectively in below half-hour, that means it’s an important vegetarian dinner or pasta aspect dish.
Why You’ll Love This Recipe
- It’s hearty with out being heavy. No cream sauce or butter: simply olive oil, greens, and a touch of Parmesan cheese.
- It suits the Mediterranean food plan. I created this recipe to function olive oil, greens, and whole-food Mediterranean food plan staples like artichokes and olives.
- Achieved in below half-hour. It’s a quick weeknight dinner that doesn’t style like a shortcut.
- It’s vegetarian and straightforward to adapt. Add a can of seasoned chickpeas or some flaked tuna for much more protein, or serve with a white bean salad.
Elements You’ll Want
Most of what you want is already in a well-stocked Mediterranean food plan pantry. A fast tour of the important thing gamers:
- Rigatoni: I like rigatoni right here as a result of the large tubes catch the chunky greens, however any brief, ridged pasta (penne, spirals, ziti) works nicely.
- Cherry tomatoes: Attempt for ripe in-season tomatoes or there are lots of hothouse cherry tomatoes that style nice.
- Canned artichoke hearts: A Mediterranean food plan pantry staple! I at all times have just a few cans readily available.
- Inexperienced olives: Castelvetrano are my favourite (buttery, delicate, not too briny), however any delicate inexperienced olive works.
- Garlic, lemon zest, and Parmesan: These add large taste dimension.
- Panko, smoked paprika, and contemporary basil: The very best half is the basil breadcrumb topping: sprinkle it as a required garnish earlier than serving.
Easy methods to Make Mediterranean Pasta with Artichokes & Olives
Right here’s the rhythm of the recipe: full directions are within the recipe under!
- Boil the rigatoni in well-salted water till al dente, and reserve pasta water earlier than draining.
- Saute the cherry tomatoes in olive oil till they launch their juices, then add the garlic, olives, and chopped artichoke hearts.
- Make the basil breadcrumb topping by mincing contemporary basil with panko, smoked paprika, and salt.
- Toss every thing collectively with lemon zest, grated Parmesan, and a splash of pasta water. Garnish with basil breadcrumbs earlier than serving.
Professional tip: Don’t skip the pasta water. Even 1 / 4 cup transforms the dish from “greens subsequent to pasta” right into a shiny sauce. A tip from my mother: I place a liquid measuring cup proper into the colander within the sink so I always remember earlier than draining the pasta!
What to Serve Alongside
I often deal with this as a one-bowl meal as a result of it has a lot happening: pasta, greens, herbs, cheese. Nevertheless, for those who’re serving it as a vegetarian dinner it’s good to have an added protein aspect for the reason that pasta isn’t excessive protein in itself. It’s additionally good so as to add fiber; listed here are some concepts:
- A bean salad like my marinated dense bean salad or white bean salad
- Cooked beans like canned chickpeas, simple white beans or cannellini beans
- A easy inexperienced salad like a easy arugula salad
- Crusty bread like sourdough bread, olive bread, or artisan bread
- Broccolini or sautéed greens on the aspect like sauteed broccolini or simple sauteed kale
- A glass of crisp white wine
Storage & Make-Forward Ideas
This dish is greatest served instantly. Leftover pasta shops refrigerated for as much as 3 days; retailer the breadcrumb topping in a sealed container within the pantry.
To reheat, add a splash of olive oil to a skillet and heat over medium warmth till heated by means of. I don’t suggest freezing this pasta as a result of the feel doesn’t maintain up.
Dietary Notes
This Mediterranean pasta is vegetarian. To make it vegan, swap the Parmesan for dietary yeast or a vegan Parmesan various. To make it gluten-free, use your favourite gluten-free pasta and gluten-free panko for the topping.
Mediterranean Pasta with Artichokes
This simple Mediterranean pasta comes collectively in below half-hour for a vibrant, wholesome weeknight dinner. Tender rigatoni, cherry tomatoes, and a basil breadcrumb end make it really feel particular.
- Prep Time: 5 minutes
- Cook dinner Time: 20 minutes
- Whole Time: 25 minutes
- Yield: 4 1x
- Class: Dinner, quick dinner
- Methodology: Stovetop
- Delicacies: Mediterranean, Mediterranean Impressed
- Food plan: Vegetarian
Elements
For the pasta
- 12 ounces rigatoni
- 3 tablespoons olive oil, divided
- 2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- ½ cup inexperienced olives, chopped
- 14-ounce can artichoke hearts, drained and chopped
- Freshly floor black pepper
- Zest of 1 lemon
- ½ cup finely grated Parmesan cheese
- Kosher salt
For the breadcrumb topping
- 1 small handful contemporary basil leaves
- ½ cup panko
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
Directions
- Cook dinner the pasta: Convey a big pot of generously salted water to a boil; I often add 1 tablespoon kosher salt to a big pasta pot crammed midway with water. Add the rigatoni and cook dinner in line with package deal instructions till al dente (often 10 to 12 minutes). Reserve 1 cup of the pasta water, then drain.
- Cook dinner the greens: In the meantime, in a big skillet over medium warmth, heat 2 tablespoons of the olive oil. Add the cherry tomatoes and 1 pinch of salt and cook dinner till softened and starting to wilt, about 5 minutes. Add the garlic, olives, and artichoke hearts, season with freshly floor black pepper, and stir to mix. Cook dinner for 1 minute, till garlic is aromatic and take away from the warmth.
- Make the breadcrumb topping: On a reducing board, mince collectively the basil, panko, smoked paprika, and kosher salt till evenly mixed.
- Toss the pasta: Add the drained pasta to the skillet together with the remaining olive oil, lemon zest, and Parmesan. Toss to coat, including splashes of the reserved pasta water as wanted to loosen the sauce. Style and add a bit extra salt if desired, preserving in thoughts the breadcrumbs may even add salt. Serve garnished with basil breadcrumbs (required for the flavour!).
