Description
A light yet flavorful Mediterranean pasta featuring capellini tossed with tender artichokes, briny olives, and fresh herbs in a garlic-infused olive oil sauce. Quick to make, satisfying to eat, and perfect for any day of the week.
Ingredients
Scale
- 8 oz capellini
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup kalamata olives, pitted and halved
- 4 garlic cloves, thinly sliced
- 1/4 cup extra virgin olive oil
- Zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Fill a large pot with water, salt generously, and bring to a boil for the capellini.
- In a large skillet over medium heat, warm olive oil. Add sliced garlic and cook gently until fragrant and lightly golden, about 1–2 minutes. Stir in red pepper flakes, artichokes, and olives. Sauté for 3–4 minutes.
- Cook capellini according to package directions (usually 3–4 minutes). Drain and reserve 1/2 cup of pasta water.
- Add the drained pasta into the skillet with the artichoke mixture. Toss to combine, adding pasta water if needed to loosen.
- Let everything mingle on low heat for 1 minute, then remove from heat.
- Add lemon zest, chopped parsley, and season with salt and pepper to taste.
- Plate the pasta, drizzle with olive oil, and garnish with more parsley if desired.
Notes
- Use high-quality olive oil for the best flavor.
- Don’t overcook capellini, it softens quickly.
- Red pepper flakes add a nice subtle heat, adjust to your preference.
- Great served warm or at room temperature.
Nutrition
- Serving Size: 1 plate
- Calories: 370
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Mediterranean pasta, capellini, artichokes, olives, quick vegetarian dinner