Mediterranean Penne with Tomatoes, Artichokes, and Olives

When I need a quick weeknight dinner that relies mostly on pantry staples, this penne with tomatoes, artichokes, and black olives is my absolute favorite. It comes together in just 30 minutes, but tastes like something you would order at a cozy neighborhood bistro.

What Makes This Recipe Work

Building a flavorful sauce quickly comes down to how you layer your ingredients. Sautéing the garlic and red pepper flakes in warm olive oil brings out their aroma without burning them.

Adding the artichokes, briny olives, and capers toward the end lets them heat through while keeping their distinct bite. Finishing the cooked pasta right in the skillet with a splash of starchy pasta water and Parmesan creates a light, silky sauce that clings to every piece of penne.

Key Ingredients & Notes

• Penne Pasta: Sturdy tubular shapes catch the tomatoes and diced garlic well. Rigatoni or rotini work great too.
• Canned Tomatoes: Crushed tomatoes give the sauce a rich texture without requiring hours of simmering.
• Artichoke Hearts: Canned artichokes packed in water work best here. Drain them completely and cut them into bite-sized quarters.
• Olives & Capers: Kalamata olives or black olives provide a deep, salty contrast to the sweet tomato sauce.
• Balsamic Vinegar: Just one teaspoon balances the acidity of the tomatoes and adds a warm depth.

Mediterranean Penne with Artichokes, Olives, and Capers

Mediterranean Penne with Artichokes, Olives, and Capers

Tender penne pasta tossed in a savory tomato sauce with artichokes, olives, capers, and fresh basil. A simple 30-minute Mediterranean dish packed with rich, vibrant flavors.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Salad

Cuisine Italian

Servings 4

Ingredients

  

• 12 ounces dried penne pasta
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion finely diced
• 3 garlic cloves minced
• 1/2 teaspoon crushed red pepper flakes
• 1 can 28 ounces crushed tomatoes
• 1 teaspoon Italian seasoning
• 1 can 14 ounces artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives halved
• 2 tablespoons capers drained
• 1 teaspoon balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese divided
• 1/4 cup chopped fresh basil
• Optional: Lemon wedges for serving

Instructions

 

• Bring a large pot of generously salted water to a boil. Cook the penne until al dente according to the package directions. Reserve about 1/2 cup of the pasta water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.
• Add the crushed tomatoes and Italian seasoning. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally.
• Stir in the artichoke hearts, Kalamata olives, capers, and balsamic vinegar. Simmer for another 4 to 5 minutes until the flavors come together. Season with salt and black pepper.
• Add the cooked penne to the skillet along with half of the Parmesan cheese. Toss until the pasta is evenly coated, adding a splash of the reserved pasta water if needed to loosen the sauce.
• Remove from the heat and fold in the fresh basil. Divide among serving bowls and sprinkle with the remaining Parmesan cheese. Serve with lemon wedges, if desired.

Keyword Mediterranean Penne with Artichokes

Tima’s Tips

• Keep the sauce at a gentle simmer rather than a rapid boil so the tomatoes naturally sweeten without losing their moisture.
• Always grate your Parmesan from a block; pre-shredded cheese contains coatings that keep it from melting smoothly into the sauce.
• Save your pasta water right before draining so you have starchy liquid on hand to adjust the sauce consistency.

Easy Variations

• Add Protein: Top each serving with grilled chicken slices or sautéed shrimp.
• Make It Beans & Greens: Stir in a drained can of white cannellini beans or a couple of handfuls of baby spinach during the last two minutes of cooking.
• Go Dairy-Free: Omit the Parmesan or swap in two tablespoons of nutritional yeast for a vegan meal.

Storing & Reheating

Keep leftover pasta in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat with a splash of water or extra tomato sauce to keep it moist.

The tomato sauce alone freezes well for up to 3 months, though cooked pasta is best enjoyed fresh or within a few days.

Common Questions I Get

If you make this, let me know how it turned out in the comments below — I’d love to hear from you!