Capellini with Artichokes & Olives Recipe

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Pasta = 30 minutes or less
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Capellini (Angel Hair pasta) with Artichokes & Olives

Very quick and as simple as can be.

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

Cook pasta in boiling, salty water for 5-6 minutes
Meanwhile cut artichoke hearts into 1/4 inch wide strips lenghtwise
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

Serve hot with a salad on the side

Questions about this recipe?