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Greek Artichoke Pasta
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- #64466
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
10 ounces pasta of choice
1/4 cup extra virgin olive oil
1/2 cup sliced red onion
2 cloves garlic, sliced
1 can (14 ounce size) artichoke hearts, drained and chopped
8 ounces feta cheese, coarsely crumbled
2 plum tomatoes, cored and diced
1/2 cup sliced black olives
1/4 teaspoon crushed red pepper flakes
1 1/2 tablespoon fresh lemon juice
directions
Bring a large pot of water to a boil over high heat. Cook the pasta as directed on the package until it is al dente. Drain the pasta and place in a large bowl.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the sliced red onion and garlic. Cook, stirring frequently, until the onions are beginning to caramelize but don't let the garlic burn.
Add the onion, garlic, and oil from the skillet to the pasta.
Stir in the artichokes, feta cheese, diced tomatoes, olives, crushed red pepper flakes, and lemon juice. Toss to combine.
Serve the Greek artichoke pasta immediately or chill, covered, in the refrigerator for 1-2 hours.
recipe tips
Salt the pasta water generously. This is crucial for flavoring the pasta itself.
Reserve a bit of the pasta cooking water. If the final dish seems dry, add a splash of this water to moisten it.
You should need to add any additional salt to the dish since feta cheese and olives are already salty.
Adjust the amount of crushed red pepper flakes according to your heat preference. You can increase or decrease it or even omit it entirely.
If you prefer a more pronounced lemon flavor, add the zest of the lemon along with the juice.
For added freshness and color, consider garnishing with chopped fresh parsley or basil before serving.
If you're making this ahead of time for a gathering, reserve some feta and fresh herbs to sprinkle on top just before serving for added freshness.
common recipe questions
What type of pasta works best for Greek artichoke pasta?
The recipe is versatile and can be made with various types of pasta. Short pasta like penne, fusilli, or farfalle is recommended as they hold the ingredients well. However, you can also use long pasta like spaghetti or linguine for a different texture.
Can canned artichoke hearts be replaced with fresh or frozen artichokes?
Yes, fresh artichokes can be used. They need to be cleaned, cooked, and the tender parts chopped before adding to the pasta. However, this is more time-consuming than using canned artichoke hearts. Frozen artichokes can be used but they can sometimes be tougher (more woody texture) than canned. Thaw them well and remove or cut off any woody leaves.
What are the best substitutes for feta cheese in this recipe?
If feta cheese is not available, you can substitute it with goat cheese for a similar tangy flavor. For a creamier texture, try using ricotta or for a vegan option, a crumbled tofu seasoned with lemon juice and salt can work.
Is it necessary to use extra virgin olive oil?
Extra virgin olive oil is recommended for its flavor, but if it's not available, you can use regular olive oil. The taste might be slightly different but still delicious.
Can this pasta be served as a cold salad?
Yes, this pasta can be served chilled. It makes a great cold pasta salad, ideal for picnics or as a refreshing summer meal.
nutrition data
551 calories, 37 grams fat, 43 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
March 1, 2012
This was a hit. The artichokes come in a very salty solution. Drained and washed the can contents for a lower sodium version. Used less oil for a lower fat meal. Could use more generous amounts of ingredients with the 10oz of pasta, but works fine as written.
February 14, 2011
Yum, yum, yum!!! I loved it. So simple to make. I substituted 1 14.5 oz can of drained diced tomatoes for the plum tomatoes and added more garlic (4 vs. 2 cloves). The sauteed onions and garlic in oil made an amazingly flavorful sauce. It's a keeper!
November 27, 2009
I had a can of artichokes and was looking for something different to cook. This was delicious! The addition of lemon made it taste fresh. I served it with salad and a baguette.