Pasta with Artichokes and Olives
- Makes4 to 6 servings
- Cook Time35 minutes
- 5
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.
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