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Capellini (Angel Hair pasta) with Artichokes & Olives
Very quick and as simple as can be.
What you need
- 3/4 lb. capellini or angel hair whole grain pasta
- 6 oz. frozen artichoke hearts, thawed
- 10-12 kalamata olives, pitted and quartered lenghtwise
- 3 tbl tomato paste
- 1 large clove garlic, minced
- 1/2 tsp crushed red pepper flakes
- Olive oil
- Kosher salt
- Fresh ground black pepper (optional)
- 1 cup reserved pasta cooking water
How to make it
- Cook pasta in boiling, salty water for 5-6 minutes
- Meanwhile cut artichoke hearts into 1/4 inch wide strips lengthwise
- Heat oil in a large skillet (large enough to hold all the pasta) over medium low heat
- Add garlic and crushed red pepper and cook until very fragrant - 4-5 minutes
- Add tomato paste and cook briefly, stirring for about 3 minutes
- Add artichoke hearts and olives and stir to coat with the tomato paste/garlic sauce
- Add pasta water to make a very thick sauce
- Reduce heat to low and add cooked pasta to sauce
- Coat pasta very well (add additional pasta water as needed) and allow to cook over low heat for several minutes absorbing the sauce
- Taste and adjust seasonings
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