Fresh Tomato, Olive, Artichoke

Total Time
Prep 25 mins
Cook 10 mins

My daughter works at an Italian restaurant and brought home something similar to this. We experimented and here it is. I love the fact that this doesn't need to be cooked--it's so fresh! The better your tomatoes are, the better this will be. I like to use grape tomatoes or roma. Please feel free to adjust any ingredient amounts to your taste. I love the capers in this and will usually add more, and 1/4 C oil is plenty for me. Cook time is for your pasta. (You can add very thin slivers of sweet or red onion, though I haven't tried it).

Ingredients Nutrition


  1. Mix all ingredients, taste, and adjust seasonings to your liking.
  2. Put aside to let flavors blend (not in frig!) while you cook up your pasta.
  3. Angel hair works best for this.
  4. I would use 8 oz, but then I like LOTS of flavor so for some 16 oz of pasta may be fine.
  5. When pasta is done, drain, then immediately toss with tomato mixture.
  6. Add more oil if needed.


Most Helpful

Every year I look forward to making this with my garden fresh tomatoes. I dream about this dish in the winter. One year I tried it with canned tomatoes and it just wasn't the same. Super fantastic dish.

vegan mom August 21, 2013

Freakin' Delicious!!! I used a purple heirloom and a yellow tie-dye heirloom for my tomatoes, an olive mix (not canned), marinated (not canned) artichoke, and left out all the rest. Then I drained the juice and served it on BentSlightly's Properly Prepared Spaghetti Squash. Healthy food should not be this good. :)

Jesslyn August 03, 2007

It was very tasty and reminded me of a dish they serve at Johnny Carinos. I served this "sauce" with Angel hair pasta. I think it needed something, so i added parmesan cheese. I'll be making agian!!

sunkist100 November 01, 2006

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