Mediterranean Pasta with Olive and Artichokes

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This dish is a great variation on traditional tomato sauce, and includes juicy artichoke hearts and salty olives. I started off by sautéing onions and garlic until they were slightly caramelized, adding in yellow pepper slices to saute with the onion. Then i deglazed the pan with some white wine, followed by diced tomatoes. This all simmered together for a few minutes, and then i added the quartered artichoke hearts, halved kalamata olives, a little red wine vinegar, thyme, oregano, and some miso paste.

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Miso paste isn’t exactly a common addition in Mediterranean style pasta dishes, but I think it really added some interesting depth to the sauce. Of course, it could be left out if you don’t have any.

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Once the sauce had simmered for a few more minutes, I mixed in some whole wheat penne to absorb some of the sauce.

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The sauce was rich and flavorful, with the artichoke hearts and the penne absorbing some of the liquid, and the olives providing briny bursts of flavor throughout. Yum!

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Mediterranean Pasta with Artichokes and Olives
6 ounces whole wheat penne, cooked al dente
15 ounce can diced tomatoes
4 ounces kalamata olives, pitted and halved
5 artichoke hearts (1 can), drained and quartered
1 onion, thinly sliced
3 garlic cloves, smashed and minced
1 yellow or red pepper, thinly sliced
1/3 cup white wine
Red wine vinegar to taste
2 tsp dried thyme
1.5 tsp dried Greek oregano
Kosher salt and freshly ground pepper to taste
1 Tbsp mellow white miso paste (optional)

Sauté the onion in a small amount of olive oil and kosher salt until softened and slightly caramelized. Add in the garlic and cook until fragrant, then add in the yellow pepper slices. Cook until slightly softened, then deglaze the pan with the white wine.

Add in the diced tomatoes, and simmer for a few minutes. Add the red wine vinegar, thyme, artichoke hearts, olives, and miso paste (if using).

Stir gently to combine, being sure not to crush the artichoke hearts. If using the miso paste, be sure it is completely dissolved in the sauce. Cover and simmer until the sauce cooks down slightly. Salt and pepper to taste.

Mix in the cooked pasta and heat through. Delicious without a topping, but can also be topped with some grated Parmesan cheese, if desired.

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4 thoughts on “Mediterranean Pasta with Olive and Artichokes

  1. This sounds great, and it is very helpful to have the detailed recipe. I would not have thought of the miso paste (whatever that is), but it is fun to bring flavors and textures across from other cultures.

    On a mostly unrelated food note, we enjoyed a visit to a Washington DC cheese shop today that has a nifty cheese bar where you can sit down to enjoy some cheese & wine, or cheese & beer, pairings. Very nice!

    • Miso paste is made from fermented soybeans and rice. It’s the primary ingredient in miso soup, which I’m sure you’ve had in Japanese restaurants.

      That sounds like a great way to spend an afternoon!

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