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Pasta with Artichokes and Olives

Pasta with Artichokes and Olives

By Rose HattabaughSeptember 29, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

This one-pot pasta dish gets deep, savory flavor from anchovies, capers, olives and Parmesan, ingredients that are rich in umami. The subtle sweetness of artichokes, the freshness of basil (and/or parsley) and the brightness of lemon zest and juice balance all those intense, salty flavors. We especially like penne or gemelli for this, but any short pasta shape works well.

Tip

Don’t use frozen artichokes. As they cook, they release a lot of water that dilutes the dish. Canned water-packed artichokes are the better choice, but be sure to thoroughly pat them dry to remove excess moisture.

Ingredients
  • 1

    pound penne or gemelli pasta

  • Kosher salt and ground black pepper

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 3

    oil-packed anchovy fillets

  • 2

    medium garlic cloves, minced

  • Two 14-ounce cans artichoke hearts, drained, quartered if whole, patted dry

  • ½

    cup pitted Kalamata olives, chopped

  • 3

    tablespoons drained capers

  • 2

    teaspoons grated lemon zest, plus 2 tablespoons lemon juice

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • ½

    cup lightly packed fresh basil, flat-leaf parsley or a combination, chopped

Step 1

In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain.

Step 2

Return the pot to medium and add the oil, anchovies and garlic. Cook, stirring occasionally and breaking up the anchovies, until the mixture is sizzling and fragrant, 30 to 60 seconds.

Add the artichokes and cook, stirring occasionally, until beginning to brown, about 3 minutes.

Add the olives, capers, lemon zest and juice, the pasta and ½ cup of the reserved cooking water; cook over medium-high, stirring occasionally and adding more reserved water as needed, until the pasta is lightly sauced, 2 to 3 minutes.

Step 3

Off heat, stir in the cheese and basil, then taste and season with salt and pepper.

Serve drizzled with additional oil and sprinkled with additional Parmesan.