Pasta with Artichokes, Tomatoes and Feta
Make Pasta with Artichokes, Tomatoes and Feta in 30 minutes for a bright, easy Mediterranean weeknight meal.
Ingredients
- Coarse salt and ground pepper
- 12 ounces whole-wheat spaghetti
- 2 Tbsp. extra-virgin olive oil
- 1/2 medium onion , thinly sliced, lengthwise
- 4 garlic cloves, minced or thinly sliced crosswise
- 1/2 cup dry white wine
- 1 (13.75 oz) can artichoke hearts, drained, rinsed, and quartered lengthwise
- 1 pint cherry or grape tomatoes , halved lengthwise
- 1/3 cup crumbled feta or grated Parmesan cheese, plus more serving
- 1/2 cup fresh basil leaves, julienned or torn
Instructions
Step 1: Cook the spaghetti
Bring a large pot of generously salted water to a boil and cook the whole‑wheat spaghetti until just al dente following the package timing. Drain the pasta, reserving one cup of the starchy pasta water, then return the drained strands to the empty pot to rest while you build the sauce; the pasta should look glossy and pliable but still retain a firm bite.
Step 2: Brown the aromatics and reduce the wine
In a skillet, warm one tablespoon of extra‑virgin olive oil and add the thinly sliced onion and minced garlic, seasoning lightly with coarse salt and ground pepper. Stir occasionally until the onion and garlic take on a soft golden-brown edge and smell nutty. Pour in the dry white wine and continue cooking until the alcohol aroma has lifted and the wine has mostly evaporated, leaving a faint glossy pan fond that will cling to the pasta.
Step 3: Build the sauce and marry the pasta
Stir in the quartered, drained artichoke hearts, letting them develop small caramelized edges, then add the olives and half of the halved cherry tomatoes so the fruit begins to blush and break down, releasing sweet juices. Toss the reserved spaghetti into this pan result with the remaining tomatoes and another tablespoon of oil, using a splash of reserved pasta water to loosen and create a silky coating that clings to each strand.
Step 4: Plate and finish with cheese and basil
Transfer twirled portions to warm round white plates, generously crumble feta over each nest and scatter the julienned or torn fresh basil leaves on top. Finish with a gentle drizzle of extra‑virgin olive oil, an extra crack of black pepper and a few scattered tomato halves for color contrast — the final plate should be glossy, textured with crumbled cheese and torn basil, and ready to serve.
Notes
- Reserve one cup of pasta water to adjust sauce consistency.
- Drain and pat artichoke hearts dry to prevent a watery sauce.
- Hold back on salt until the end because feta and canned artichokes may add brininess.
- Reheat gently on the stovetop with a splash of water or olive oil to revive texture.