This is a delicious and healthy pasta recipe. You can also use brown rice instead of wheat pasta.
At a glance
12 oz. whole wheat spaghetti
2 tbsp. olive oil
1/2 medium onion, thinly sliced lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 (14 oz.) can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted Kalamata olives, quartered lengthwise
1 pint cherry tomatoes, halved lengthwise
1/4 cup grated parmesan cheese, plus more for serving
1/2 cup fresh basil leaves, torn
In large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, reserving 1 cup of pasta water. Return pasta to pot. Meanwhile, in a large skillet, heat 1 tbsp. oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until lightly browned, 3-4 minutes. Add wine and cook until evaporated, about 2 minutes. Stir in artichokes and cook until starting to brown, 2-3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1-2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
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