---
title: Mediterranean Pasta
tags:
  - italian
  - quick
  - main
source:
  name: Connoisseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/mediterranean-pasta/#recipe
locale: en_US
diet: vegan
servings: 4
prep time: 15m
cook time: 15m
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@wine|dry white wine{}

>> [define]: default

Bring a #large pot{} of salted @-water{} to a boil.

Add the @pasta{300%g} and cook it according to the package directions, until al dente.

Drain the cooked pasta into a #colander{}, return it to the pot and toss it with a dash of @olive oil{}.

While the pasta cooks, place a #large skillet{} over medium heat and add @olive oil{2%tbsp}.
When the oil is hot, add the @garlic{3%cloves}(minced) and cook it for about ~{1%min}, until very fragrant.

Add the @wine{1/2%cup} and @cherry tomatoes{250%g}(halved).
Bring the wine to a simmer and let it cook for about ~{4%min}, until the liquid has reduced by about half and the tomatoes begin to soften.

Stir in the @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{1 1/2%tsp}, and @red pepper flakes{1/2%tsp}.
Bring the sauce to a simmer and let it cook for about ~{5%min}, stirring occasionally, until the sauce thickens slightly.

Stir in the cooked pasta and let it simmer in the sauce for about ~{30%sec}.

Remove the skillet from heat and stir in the @basil{1/4%cup}(chopped).
Season the pasta with @-salt{} and @-pepper{} to taste, if desired.
Divide onto plates and serve.