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Capellini (Angel Hair pasta) with Artichokes & Olives

Very quick and as simple as can be.

What you need

  1. 3/4 lb. capellini or angel hair whole grain pasta
  2. 6 oz. frozen artichoke hearts, thawed
  3. 10-12 kalamata olives, pitted and quartered lenghtwise
  4. 3 tbl tomato paste
  5. 1 large clove garlic, minced
  6. 1/2 tsp crushed red pepper flakes
  7. Olive oil
  8. Kosher salt
  9. Fresh ground black pepper (optional)
  10. 1 cup reserved pasta cooking water

How to make it

  1. Cook pasta in boiling, salty water for 5-6 minutes
  2. Meanwhile cut artichoke hearts into 1/4 inch wide strips lengthwise
  3. Heat oil in a large skillet (large enough to hold all the pasta) over medium low heat
  4. Add garlic and crushed red pepper and cook until very fragrant - 4-5 minutes
  5. Add tomato paste and cook briefly, stirring for about 3 minutes
  6. Add artichoke hearts and olives and stir to coat with the tomato paste/garlic sauce
  7. Add pasta water to make a very thick sauce
  8. Reduce heat to low and add cooked pasta to sauce
  9. Coat pasta very well (add additional pasta water as needed) and allow to cook over low heat for several minutes absorbing the sauce
  10. Taste and adjust seasonings

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