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.
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.