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Milk Street Recipe

Pasta with Artichokes and Olives

35 minutes

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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



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

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.

The Milk Street Team

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