Mediterranean Pasta
A quick and flavorful one-pan pasta dish featuring cherry tomatoes, olives, artichokes, and fresh basil.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
- 10 ounces dried fettuccine pasta
- 2 tablespoons olive oil plus a dash for tossing
- 3 cloves garlic minced
- ½ cup dry white wine
- 2 cups cherry tomatoes halved
- 1 cup canned tomato sauce
- 1 jar marinated artichoke hearts (6.5 ounces or 184 grams, roughly chopped)
- 1 cup Kalamata olives pitted and halved
- 1 cup roasted red peppers roughly chopped
- 1 ½ teaspoons organic granulated sugar
- ½ teaspoon red pepper flakes or to taste
- ¼ cup fresh basil leaves packed and chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then drain and toss with a little olive oil.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add white wine and cherry tomatoes to the skillet. Simmer for about 4 minutes until the tomatoes soften.
- Stir in tomato sauce, artichoke hearts, olives, roasted red peppers, sugar, and red pepper flakes. Simmer for 5 minutes until slightly thickened.
- Add the cooked fettuccine to the sauce, using tongs to mix well and heat through for 30 seconds.
- Remove from heat and stir in chopped basil. Adjust seasoning with salt and pepper to taste.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a splash of water or sauce.