I was craving a light pasta for dinner so I looked in the cupboard to see what I had on hand. I found artichoke hearts, black olives, grape tomatoes, capers, garlic, and basil so I tossed them together with angel hair pasta, olive oil, and Parmesan cheese. This dish was light, flavorful, and a huge hit with all of us. My son especially loved it and had two servings. It took only minutes to make and paired nicely with the Crusty French BreadI recently made.
Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers:
- 1/2 lb angel hair pasta, cooked per instructions
- 1-2 tbsp olive oil
- 2-3 cloves of garlic, minced
- 1 cup of frozen artichoke hearts, thawed
- 1 cup of grape tomatoes, diced
- 1/2 cup black olives, sliced
- 1 tbsp capers, rinsed
- Sea salt and freshly cracked pepper, to taste
- 2 tbsp fresh basil, chopped
- Parmesan cheese shaved
How to Make Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers
Cook the pasta in salted water per instructions; drain, reserving 1/2 cup of the cooking liquid
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the artichoke hearts, tomatoes, olives, and capers. Cook for an additional 1-2 minutes.
Add the cooked/drained pasta to the skillet along with some of the reserved cooking water. Season well with sea salt and freshly cracked pepper, add the basil and some Parmesan cheese then toss to coat evenly. Taste and re-season if needed. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net