Pasta with Artichokes and Olives | Christopher Kimball’s Milk Street

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Milk Street Recipe

Pasta with Artichokes and Olives

35 minutes

Pasta with Artichokes and Olives

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.

4 to 6

Servings

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.

35 minutes

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