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Pasta Artichokes Olives

Pasta with Artichokes and Olives

By Rose Hattabaugh

4 to 6 Servings

35 minutes

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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

Ingredients

  • 1

    pound penne or gemelli pasta

  • Kosher salt and ground black pepper

Directions

  1. 01
    In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain.

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Reviews
Rita Y.
August 30, 2022
Anchovies?
I love anchovies but do most vegetarians eat them? I thought I'd check before serving this recipe to a vegetarian friend.
Jennifer B.
December 23, 2022
Nothing special but quick and easy.
I skipped the anchovies and ended up with a pretty ho hum pasta dish. But it was good for a light lunch.
Tom N.
September 11, 2022
Great pasta dish with excellent mix of perky flavors!
In the future, I would double the basil, add one more anchovy fillet, and, perhaps just a dash of red pepper flakes. Also seems as though some bits of bacon couldn’t hurt. Definitely making again to try these variations!
Catherine T.
August 30, 2022
Anchovy substitute
I loved the idea of amping up a vegetarian pasta, as it says in the description. I know I can omit the anchovies but do you recommend something in their place, or maybe just add more of the olives?
William H.

Is there a specific region of Italy where this dish would originate?

Lynn C.

Hi William -

This recipe is inspired by one from The Pasta Codex by Vincenzo Buonassisi, which is the English translation of his well-loved reference book from 1974, Il Codice della Pasta. It doesn't indicate a specific location or origin, but Rome and the surrounding region is known to be one of the most popular in Italy for artichokes.

Best,
The Milk Street Team

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