Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Linguine with Artichokes and Olives Recipe
    Lost? Site Map

    Linguine with Artichokes and Olives

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Kozmic Blues's Note:

    This is a lovely vegetarian Italian pasta dish. One hint: please try and slice your 8 garlic cloves as thin as possible to really give this dish that wonderful garlic flavor. Also, feel free to sub. chicken stock for the vegetable if you prefer meat. I've also used both fresh and canned plum tomatoes in this. Both work fine.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat olive oil in skillet over medium heat.
    2. 2
      Add sliced garlic and saute for 1-2 minutes, until just golden and the smell intensifies.
    3. 3
      Add the artichoke hearts, olives and broth and bring mixture to a boil.
    4. 4
      Reduce heat to low and allow the liquid to simmer for about 5 minutes, or until reduced by about half.
    5. 5
      Add tomatoes and basil, and cook for another couple minutes to heat through the tomatoes.
    6. 6
      Taste the liquid, and season with salt and fresh ground black pepper.
    7. 7
      While sauce cooks, bring a large pot of salted water to a boil.
    8. 8
      Add the linguine and cook from about 7 minutes or until al dente.
    9. 9
      Drain pasta and slide it into a serving bowl.
    10. 10
      Top pasta with the sauce and toss lightly to combine.
    11. 11
      Sprinkle top with fresh grated Parmigiano Reggiano and serve.

    Ratings & Reviews:

    • on September 01, 2008


      I made this for about the 5th time tonight, so figured it was time for a review. I slice the olives in half, use a whole jar of artichoke hearts and omit the tomatoes because my son doesn't like them. I also use angel hair because that is what my family prefers. They love it every time. Tonight I added chicken breast and cooked with the sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Linguine with Artichokes and Olives

    Serving Size: 1 (449 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 693.3
    Calories from Fat 150
    Total Fat 16.6 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 877.9 mg
    Total Carbohydrate 117.1 g
    Dietary Fiber 17.9 g
    Sugars 6.1 g
    Protein 24.3 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes