Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers

I was craving a light pasta for dinner, so I looked in the cupboard to see what I had on hand and made this angel hair pasta with artichokes, olives, tomatoes, and capers. This dish was light, flavorful, and a huge hit with all of us, especially my son, who had two servings. This simple pasta recipe took only minutes to make and paired nicely with an Italian salad and some crusty French bread.

Angel Hair Pasta with Artichokes, Olives, Tomatoes, and Capers

Ingredients:

• ½ lb. angel hair pasta, cooked to al dente per instructions, reserving ½ cup of the cooking water
• 2 tbsp olive oil
• 3 cloves of garlic, minced
• 1 cup of frozen artichoke hearts, thawed, and patted very dry
• 1 cup of grape tomatoes, diced
• ½ cup black olives, sliced
• 1 tbsp capers, rinsed
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, 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 to al dente in a large pot of well-salted water according to the package instructions; drain, reserving ½ cup of the cooking water.

Meanwhile, heat the olive oil in a large skillet over medium heat.  Add the artichoke hearts, tomatoes, olives, and capers, and cook, stirring often, for an additional 2 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute.

Add the cooked/drained pasta to the skillet along with some of the reserved cooking water, tossing to coat it evenly. Season well with sea salt, freshly cracked pepper, and crushed red pepper flakes. Add the basil and some Parmesan cheese, then toss to coat evenly.

Serve immediately. Enjoy.