This is a great example of how pasta can be tossed with any number of yummy things and then rounded out with oil and Parmesan cheese to make a really satisfying and easy meal.
The original recipe called for spaghetti, but as much as I like spaghetti with tomato sauce, I didn't like it here; it makes it hard to toss well enough to fully integrate everything, plus all the good stuff (tomatoes, artichokes, olives) fall to the bottom of the dish. So, despite the photo we have here, I prefer a medium-sized pasta for this.
We had this last weekend, along with a spring salad of greens and grilled asparagus topped with Parmesan cheese.
slightly adapted from wholeliving.com
12 oz. pasta
olive oil
1/2 medium onion, thinly sliced lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 C dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 C pitted kalamata olives, halved
1 pint cherry or grape tomatoes, halved lengthwise
1/4 C grated Parmesan cheese, plus more for serving
1/2 C fresh basil leaves, sliced
Cook pasta until al dente. Drain, reserving a cup of pasta water.
In a large skillet, heat onion and garlic with ~1 tablespoon olive oil over medium-high heat. Season with salt and pepper. Cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, ~1 T oil, cheese, and basil. Thin with some of reserved pasta water if necessary to coat the spaghetti. Season with salt and pepper. Serve with extra Parmesan cheese.
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