Mediterranean Pasta
Ingredients
- Dry white wine: ½ c
- Pasta: 300 g
- Olive oil: 2 tbsp
-
Garlic:
3
cloves
minced
-
Cherry tomatoes:
250
g
halved
- Canned tomato sauce: 300 ml
- Marinated artichoke hearts: 200 g
-
Kalamata olives:
150
g
pitted and halved
-
Red bell pepper:
1
roasted, roughly chopped
- Sugar: ½ tbsp
- Red pepper flakes: ½ tsp
-
Basil:
4
tbsp
chopped
Cookware
- Large pot
- Colander
- Large skillet
Method
Bring a large pot of salted water to a boil.
- water
Add the pasta and cook it according to the package directions, until al dente.
- pasta: 300 g
Drain the cooked pasta into a colander, return it to the pot and toss it with a dash of olive oil.
- olive oil
While the pasta cooks, place a large skillet over medium heat and add olive oil. When the oil is hot, add the garlic and cook it for about , until very fragrant.
- olive oil: 2 tbsp
- garlic: 3 cloves
Add the wine and cherry tomatoes. Bring the wine to a simmer and let it cook for about , until the liquid has reduced by about half and the tomatoes begin to soften.
- wine: ½ cup
- cherry tomatoes: 250 g
Stir in the canned tomato sauce, marinated artichoke hearts, kalamata olives, red bell pepper, sugar, and red pepper flakes. Bring the sauce to a simmer and let it cook for about , stirring occasionally, until the sauce thickens slightly.
- canned tomato sauce: 300 ml
- marinated artichoke hearts: 200 g
- kalamata olives: 150 g
- red bell pepper: 1
- sugar: 1 ½ tsp
- red pepper flakes: ½ tsp
Stir in the cooked pasta and let it simmer in the sauce for about .
Remove the skillet from heat and stir in the basil. Season the pasta with salt and pepper to taste, if desired. Divide onto plates and serve.
- basil: ¼ cup
- salt
- pepper