Pasta in 10 Minutes: Tomato, Olive and Artichoke Pasta

| August 8, 2007 | 2 Comments


I know that it’s summertime and I should be cooking only with the freshest ingredients all the time. But the whole refrigerator debacle left me with a need for more sustainable cooking that used shelf-stable ingredients. Since I couldn’t keep much food in the house, whatever I made had to be a) from ingredients on hand, b) able to be eaten all at once or have the leftovers easily frozen and c) not waste anything. It’s a tall order for me during summer when I just love to use the just picked best. But sometimes, you have to make sacrifices. And though this method isn’t my first choice in summer preps, it certainly was a tasty and speedy pasta to toss together.

Now, if you aren’t suffering from kitchen problems, you could easily substitute a bit of fresh herbs and tomatoes for the canned tomatoes and dried herbs.

Pasta in 10 Minutes: Tomato, Olive and Artichoke Pasta

Ingredients

  • Pasta such as angel hair, for 4
  • 1 can diced tomatoes, drained (the regular sized can, not the huge one)
  • 1 jar artichoke hearts, drained (I think it's about a 6.5 oz jar)
  • 1 can sliced black olives, drained (the 2 1/4 oz can)
  • 1 tsp dried Italian herbs (or 1 tbsp fresh - mix rosemary, oregano and basil)
  • 1/2 tsp salt, plus some for finishing
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Bring water to a boil. Take note of the time it takes to cook the pasta. If it's a pasta that cooks in 3-4 minutes, then begin making the sauce now. If it's a pasta that required 10 minutes or so of cooking time, then wait until the water boils to make the sauce. Add the pasta and cook according to package directions. Drain well.
  2. Combine tomatoes, artichoke hearts, black olives, Italian herbs and 1/2 tsp salt in a medium saucepan. Cook over medium-low heat until just boiling. Stir frequently. Cook for about 10 minutes.
  3. Toss together pasta, sauce and Parmesan cheese. Plate and sprinkle with sea salt just before serving.
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Other great pasta recipes from Cucina Bella

Yummy sounding pasta recipes on other people’s blogs

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This post is for Presto Pasta Night, hosted by Ruth at Once Upon a Feast. It’s my third time participating in this fun weekly event, after a few weeks off.

Category: pasta, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Ruth Daniels says:

    Great post and since I just moved in with nothing in the pantry and not much in the fridge except the spicy marinated olives and artichoke hearts I got at the local (and fantastic) Italian market…this recipe is perfect. Now I just have to find my pot to cook the pasta.

    Thanks for sharing with Presto Pasta Nights.

  2. Ruth Daniels says:

    Great post. Having just moved in and nothing in the pantry or the fridge except the spicy marinated black olives and artichoke hearts I bought at the local (and fantastic) Italian market. Now I just have to find the pot to cook up the pasta.

    Thanks for playing Presto Pasta Night, it’s good to have you back.

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