Pasta with Tomatoes and Artichokes! So easy to make and delicious! Cook the mini cherry tomatoes until they burst and develop a wonderful sauce with the oil and garlic! You’ll be making this over and over again.
What is it about pasta? There’s something magical about a big bowl of pasta that just makes you feel so good and that everything will be alright. Comfort food at its finest right here. Yes, I do have to watch myself and can’t eat a big bowl of pasta everyday . . that’s just me .. for you, it might be different. But pasta is my weakness. I love it so much. What’s not to love?
Pasta with Tomatoes and Artichokes
This pasta dish came together based on what I had in my pantry. I love meals like this that utilize different things and just come together beautifully. You can use any pasta here .. even long noodles like spaghetti or linguine. I used gemelli pasta from Italy. If you haven’t tried this brand of pasta, I love it. And looks like it’s much cheaper to purchase it online. I haven’t tried this with gluten free pasta but I don’t see why that wouldn’t work as well.
Pasta Salad Version
Don’t feel like cooking everything? Feel free to just cook the pasta only. Toss everything together in a large bowl and drizzle with olive oil and balsamic vinegar and season with salt and freshly cracked pepper. You can also use my dijon vinaigrette dressing if you’d like. Enjoy!
Pasta with Tomatoes and Artichokes
Ingredients
- 1/2 lb. any pasta I used Gemelli Pasta
- 2 tablespoons olive oil extra virgin, plus more for drizzling
- 2 cups cherry tomatoes left whole
- 2 cloves garlic minced
- 2 cups canned cannellini beans rinsed and drained
- 1/2 cup kalamata olives roughly chopped; or any olives (I used two types)
- 1 tablespoon capers
- 1 small marinated jarred grilled artichokes
- 1/4 cups fresh parsley chopped
- salt and pepper
- crushed hot pepper flakes if desired
Instructions
- Bring a pot of water to a boil and cook the pasta according to package instructions. Drain, rinse and set aside. Lightly drizzle with some olive oil to prevent from sticking if you’d like.
- In a large skillet, warm the olive oil over medium high heat. Add the whole cherry tomatoes and cook until they begin to burst, about 5 to 6 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- To the pan, add the beans, olives, capers, artichokes and chopped parsley and toss together for just a few minutes. Add the cooked pasta directly into the pan, and toss together. Taste and if you need to add salt, season with salt and pepper and crushed hot pepper flakes if you want some heat. Enjoy!
This was so good, easy, and surprisingly filling!
Hooray!