Pasta with Artichokes and Olives

Name: Pasta with Artichokes and Olives
Cook time: 35 min
Total time: 35 min
Yield: 4 to 6 Servings
Ingredients: 1 pound penne or gemelli pasta; Kosher salt and ground black pepper; 3 tablespoons extra-virgin olive oil, plus more to serve; 3 oil-packed anchovy fillets; 2 medium garlic cloves, minced; Two 14-ounce cans artichoke hearts, drained, quartered if whole, patted dry; 1/2 cup pitted Kalamata olives, chopped; 3 tablespoons drained capers; 2 teaspoons grated lemon zest, plus 2 tablespoons lemon juice; 1 ounce Parmesan cheese, finely grated (½ cup), plus more to serve; 1/2 cup lightly packed fresh basil, flat-leaf parsley or a combination, chopped

By Rose Hattabaugh

4 to 6 Servings

35 minutes

This one-pot pasta dish gets deep, savory flavor from anchovies, capers, olives and Parmesan, ingredients that are rich in umami. The subtle sweetness of artichokes, the freshness of basil (and/or parsley) and the brightness of lemon zest and juice balance all those intense, salty flavors. We especially like penne or gemelli for this, but any short pasta shape works well.

4 to 6

Servings

Tip

Don’t use frozen artichokes. As they cook, they release a lot of water that dilutes the dish. Canned water-packed artichokes are the better choice, but be sure to thoroughly pat them dry to remove excess moisture.

35 minutes

Ingredients

1

pound penne or gemelli pasta
Kosher salt and ground black pepper

Directions

01

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain.

Reviews

Rita Y.

August 30, 2022

Anchovies?

I love anchovies but do most vegetarians eat them? I thought I'd check before serving this recipe to a vegetarian friend.

Jennifer B.

December 23, 2022

Nothing special but quick and easy.

I skipped the anchovies and ended up with a pretty ho hum pasta dish. But it was good for a light lunch.

Catherine T.

August 30, 2022

Anchovy substitute

I loved the idea of amping up a vegetarian pasta, as it says in the description. I know I can omit the anchovies but do you recommend something in their place, or maybe just add more of the olives?

William H.

Is there a specific region of Italy where this dish would originate?

Lynn C.

Hi William -

This recipe is inspired by one from The Pasta Codex by Vincenzo Buonassisi, which is the English translation of his well-loved reference book from 1974, Il Codice della Pasta. It doesn't indicate a specific location or origin, but Rome and the surrounding region is known to be one of the most popular in Italy for artichokes.

Best,
The Milk Street Team

Pasta with Artichokes and Olives

4 to 6

35 minutes

Ingredients

Directions

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