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Mediterranean Pasta with Artichokes

Mediterranean Pasta
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This easy Mediterranean pasta comes together in under 30 minutes for a bright, healthy weeknight dinner. Tender rigatoni, cherry tomatoes, and a basil breadcrumb finish make it feel special.

Ingredients

Scale

For the pasta

  • 12 ounces rigatoni
  • 3 tablespoons olive oil, divided
  • 2 cups cherry tomatoes, halved
  • 4 garlic cloves, minced
  • ½ cup green olives, chopped
  • 14-ounce can artichoke hearts, drained and chopped
  • Freshly ground black pepper
  • Zest of 1 lemon
  • ½ cup finely grated Parmesan cheese
  • Kosher salt

For the breadcrumb topping

  • 1 small handful fresh basil leaves
  • ½ cup panko
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a boil; I usually add 1 tablespoon kosher salt to a large pasta pot filled halfway with water. Add the rigatoni and cook according to package directions until al dente (usually 10 to 12 minutes). Reserve 1 cup of the pasta water, then drain.
  2. Cook the vegetables: Meanwhile, in a large skillet over medium heat, warm 2 tablespoons of the olive oil. Add the cherry tomatoes and 1 pinch of salt and cook until softened and beginning to wilt, about 5 minutes. Add the garlic, olives, and artichoke hearts, season with freshly ground black pepper, and stir to combine. Cook for 1 minute, until garlic is fragrant and remove from the heat.
  3. Make the breadcrumb topping: On a cutting board, mince together the basil, panko, smoked paprika, and kosher salt until evenly combined. 
  4. Toss the pasta: Add the drained pasta to the skillet along with the remaining olive oil, lemon zest, and Parmesan. Toss to coat, adding splashes of the reserved pasta water as needed to loosen the sauce. Taste and add a bit more salt if desired, keeping in mind the breadcrumbs will also add salt. Serve garnished with basil breadcrumbs (required for the flavor!). 

Find it online: https://www.acouplecooks.com/mediterranean-pasta/